Marshall Field's Chicken Salad Served Three Ways

From the kitchen of One Perfect Bite...Any one who grew up in Chicago, remembers Christmas on State Street and staring wide-eyed at the wondrous Christmas tree in the Walnut Room of Marshall Field's Department Store. Christmas was a special time. Normally when visiting the store we would eat in the Garden Room, where a meal could be had for a dollar. At Christmas time all stops were pulled and we got to have lunch in the Walnut Room where that great tree towered above us. We were not given free reign of the menu, so over the years we became quite familiar with the moderately priced chicken salad that was served there. It's a nice salad and judging from the number of blogs that have featured it, the immediate world has sampled the Field's version of the dish. The salad can be served straight up on a bed of lettuce, it can be served as a toasted open face creation or as a simple sandwich whose flavor is enhanced with bacon. The basic salad is easy to make. If you use commercial mayonnaise and a shredded deli-style chicken, you can have the salad ready to chill in about 15 minutes. I've also included directions for making all the components of the salad from scratch, and that takes significantly more time. This is a nice salad, but I have one personal concern to share with you. I think the original recipe contains too much mustard, so, I've given its quantity as a range. As matter of fact, when I make the salad for my family I use a product called Dijonnaise in place of the mustard. If you have not had this salad I urge you to give it a try. You won't be sorry. Here is how it is made.

Marshall Field's Chicken Salad Served Three Ways

Ingredients:
Homemade Mayonnaise
1 whole egg
1 teaspoon Dijon mustard
1/4 teaspoon salt
1-1/2 cup canola oil
1-1/2 tablespoon fresh lemon juice
1 pinch white pepper
1 dash cayenne pepper
Chicken Salad Dressing
1/2 cup homemade mayonnaise
1/4 cup sour cream
2 to 3 teaspoons Dijon mustard
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon white pepper
2-1/2 teaspoons lemon juice
Chicken Salad
1-1/2 cup 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
Open Face Chicken Salad 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
Simple Chicken Salad Sandwich 
1 soft sandwich roll or 2 slices sandwich bread
3 slices crisp-cooked bacon, thin sliced
1/2 cup Marshall Field's Chicken Salad

Directions:
1) To make mayonnaise:  Blend egg, Dijon and salt together in bowl of a food processor for 1 minute. Add canola oil to running processor in slow, steady stream. Continue to run till emulsified, then continue 1 minute longer. Add lemon juice, a pinch of white pepper and cayenne. Whir to mix. Refrigerate.
2) To make chicken salad dressing: Mix mayonnaise, sour cream, Dijon, sugar, salt, white pepper and lemon juice well.
3) To make chicken salad: Mix together, chicken, celery, onions pecans and dressing. Toss well and refrigerate at least 2 hours. If serving as a salad, add 1/2 cups halved, seedless grapes to chicken mixture and serve on a bed of crisp lettuce.
4) To make 1 open face chicken salad sandwich: Spread 1/2 cup chicken salad on a slice of whole grain bread. Place under broiler, just to warm chicken. Remove from broiler. Top chicken with 3 slices bacon and 1 slice of cheese. Return to broiler and broil just until cheese melts. Serve immediately.
5) To make 1 simple chicken salad sandwich: Top 1 piece of bread or half a soft roll with a layer of crisp lettuce. Top with 1/2 cup chicken salad and 3 slices of bacon. Cover with another slice of bread or top of hard roll.

                    

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