Marshall Field's
Chicken Salad
Preparation: 15 min , Cook Time: a few min
Yield: 2-4 people
INGREDIENTS FOR THE HOMEMADE
MAYONNAISE:
1 whole egg
1 teaspoon dijon
1/4 teaspoon salt
1 1/2 cups canola oil
1 1/2 tablespoons fresh lemon juice
pinch of white pepper
1 dash of cayenne
FOR THE CHICKEN SALAD DRESSING:
1/2 cup homemade mayonnaise
1/4 cup sour cream
1 heaping tablespoon dijon
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 heaping teaspoon white pepper
2 1/2 teaspoons lemon juice
FOR THE CHICKEN SALAD:
1 1/2 cups shredded boiled chicken
1/2 cup celery, finely chopped
2 tablespoons green onions, finely chopped
1/4 cup pecans, toasted, chopped
1 recipe chicken salad dressing
FOR EACH SANDWICH, YOU WILL NEED:
2 slices sweet, dark, whole grain bread
3 slices bacon cooked crisp
1 slice provolone cheese
Variation: If eating as a salad, try adding 1/4 cup
halved Thompson seedless grapes.
DIRECTIONS:
HOMEMADE MAYONAISSE:
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.
Whir to mix. Refrigerate.
CHICKEN SALAD DRESSING:
Mix mayonnaise, sour cream, Dijon, sugar, salt,
white pepper and lemon juice well.
CHICKEN SALAD: Mix together, chicken, celery,
onions pecans and dressing. Mix well and
refrigerate at least 2 hours.
Cover bread with the chicken salad. Place under
broiler for about a minute, till heated but not bubbly.
Remove and place bacon and cheese on top.
Return to broiler and melt cheese. Serve
immediately.
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