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Marshall Field's Chicken Salad Recipe - Cooking Index

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Marshall Field's Chicken Salad

Type: Chicken, Poultry
Courses: Salads

Recipe Ingredients

  Homemade Mayonnaise
1   Egg
1 teaspoon 5mlDijon mustard
1/4 teaspoon 1.3mlSalt
1 1/2 cups 355mlCanola oil
1 1/2 tablespoons 22mlFresh lemon juice
1   Freshly-ground white pepper
1   Cayenne
  Chicken Salad Dressing
1/2 cup 118mlHomemade Mayonnaise - (see above)
1/4 cup 59mlSour cream
1 tablespoon 15mlDijon mustard - (heaping)
1 teaspoon 5mlSugar
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlFreshly-ground white pepper - (heaping)
2 1/2 teaspoons 12mlLemon juice
  Chicken Salad
1 1/2 cups 355mlShredded boiled chicken
1/2 cup 55g / 1.9ozFinely-chopped celery
2 tablespoons 30mlFinely-chopped green onions
1/4 cup 36g / 1.3ozPecans - toasted, chopped
1   Chicken Salad Dressing - (see above)

Recipe Instructions

Homemade Mayonnaise: In a food processor, blend egg, Dijon and salt. Process together for 1 minute. Add canola oil to running processor in slow, steady stream. Continue to run till emulsified, then 1 minute longer. Add lemon juice, a pinch of white pepper and cayenne. Whirr to mix. Refrigerate.

Chicken Salad Dressing: Mix Homemade Mayonnaise, sour cream, Dijon, sugar, salt, white pepper and lemon juice well.

Chicken Salad: Mix together, chicken, celery, onions pecans and Chicken Salad Dressing. Mix well and refrigerate at least 2 hours.

Variation: If eating as a Salad, try adding 1/4 cup halved Thompson seedless grapes.

This recipe yields ?? servings.

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