• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Marshall Field's Chicken Salad

    Add to MenuAdd to Calendar

    Source: www.cookingindex.comReport recipe

    Rate this recipe:

    Ingredients Jump to Instructions ↓

    1. 1 Egg

    2. 1 teaspoon 5ml Dijon mustard

    3. 1 1/2 cups 355ml Canola oil

    4. 1 1/2 tablespoons 22ml Fresh lemon juice

    5. 1 Freshly-ground white pepper

    6. 1 Cayenne Chicken Salad Dressing

    7. 1/2 cup 118ml Homemade Mayonnaise - (see above)

    8. 1/4 cup 59ml Sour cream

    9. 1 tablespoon 15ml Dijon mustard - (heaping)

    10. 1 teaspoon 5ml Sugar

    11. 1/4 teaspoon 1 1/3ml Salt

    12. 1/4 teaspoon 1 1/3ml Freshly-ground white pepper - (heaping)

    13. 2 1/2 teaspoons 12ml Lemon juice Chicken Salad

    14. 1 1/2 cups 355ml Shredded boiled chicken

    15. 1/2 cup 55g / 1.9oz Finely-chopped celery

    16. 2 tablespoons 30ml Finely-chopped green onions

    17. 1/4 cup 36g / 1 1/3oz Pecans - toasted, chopped

    18. 1 Chicken Salad Dressing - (see above)

    Instructions Jump to Ingredients ↑

    1. 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.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback