Restaurant Recipes

Marshall Field Chicken Salad

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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

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

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


Homemade Mayonnaise

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

Chicken Salad Dressing

  1. Mix mayonnaise, sour cream, Dijon, sugar, salt, white pepper and lemon juice well.

Chicken Salad

  1. Mix together, chicken, celery, onions pecans and dressing. Mix well and refrigerate at least 2 hours.


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

Marshall Field's Chicken Salad Sandwich

For each sandwich:
1 thick slice sweet, dark, whole-grain bread
1/2 cup Marshall Field's Chicken Salad
3 slices crisp-cooked bacon, thin slices
1 thick slice provolone or white American cheese

Cover bread with the chicken salad. Place under broiler for about a minute, until heated but not bubbly. Remove and place bacon and cheese on top. Return to broiler and melt cheese. Serve immediately.


Source: Dominique Fouillard-Bayat, Ex Chef of Marshall Field - Houston, Texas

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