Ingredients
- Chicken Salad Dressing
- 1/2 cup mayonnaise
- 2 ounces sour cream (1/4 cup)
- 2 teaspoons Dijon mustard, to taste
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 1/2 teaspoons lemon juice
- Chicken salad
- 13 ounces boiled boneless skinless chicken breast, shredded (1 1/2 cups)
- 1/2 cup celery, finely chopped
- 2 tablespoons green onions, finely chopped
- 1/4 cup pecans, toasted, chopped
- 10 seedless green grapes, halved
- Sandwich
- 8 ounces cooked bacon
- 8 ounces white bread
- 4 leaves lettuce
How to Make
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Step 1: Mix mayonnaise, sour cream, Dijon mustard, sugar, salt, white pepper and lemon juice well.
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To Make the Chicken Salad:
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Step 2: Mix together, chicken, celery, onions, pecans, grapes, and dressing.
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Step 3: Toss well and refrigerate at least 2 hours. Overnight if you wish.
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To Make the Marshall Field's Chicken Salad Sandwich:
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Step 4: Top 1 piece of bread or half a soft roll with a layer of crisp lettuce.
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Step 5: Top with 1/2 cup chicken salad and 3 slices of bacon.
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Step 6: Cover with another slice of bread or top of hard roll.
We hope you enjoy this recipe!
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