1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (93g) Recipe makes 4 servings The following items or measurements are not included below: 1 1/2 cups boneless skinless chicken breasts
Calories 202
Calories from Fat 160		(79%)
Amount Per Serving		%DV
	Total Fat 17.9g	27%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 6.9g
	Trans Fat 0.0g
Cholesterol 13mg		4%
Sodium 414mg		17%
Potassium 102mg		2%
Total Carbohydrate 10.9g		3%
	Dietary Fiber 1.1g	4%
	Sugars 3.7g
Protein 1.7g		3%
detailed view... how is this calculated?

Menus using this recipe:

Marshall Field's Chicken Salad (With Sandwich Variations)

Recipe #115767 | 22 min | 20 min prep | add private note

⁽²⁸⁾ RATE IT NOW Print Recipe

By: Sharlene~W
Apr 7, 2005

Love the combination of flavors and textures in this savoury salad. Delicious also as a sandwich (leaving out the grapes). Try it cold or a yummy hot variation: on one slice of sweet, whole-grain bread, spread 1/2 cup of chicken salad and put under broiler until heated, but not bubbly; top with 3 slices of bacon and 1 slice of provolone cheese. Return to broiler until cheese is melted. Yum!

SERVES 4 (change servings and units)

Ingredients

For Dressing

1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon white pepper
2 1/2 teaspoons lemon juice

For Salad

1 1/2 cups shredded boneless skinless chicken breasts (cooked(see note below)
1/2 cup celery, finely chopped
2 tablespoons green onions, finely chopped
1/4 cup pecans, toasted and chopped
1/4 cup thompson seedless grapes, halved (optional)
lettuce leaf, for serving

Directions

1
Mix all dressing ingredients together in large bowl.
2
Add chicken, green onion, pecans, and grapes if you are using them. Mix well. Cover and refrigerate for at least 2 hours.
3
Arrange lettuce leaves on plates and top each with a scoop of salad.
4
Chef's Note: Cook up your chicken breast nice and tender by poaching or boiling. I shred my chicken the easy way using the plastic blade in my food processor and just giving it a few short pulses.

Questions about this recipe?

Browse similar recipes by category

Course > Salads
Main Ingredient > Meat > Poultry > Chicken > Breasts
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: YungB

On Oct 5, 2009

Easy and tasty. I love the sourcream and the grapes in it.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: LaurieL.

On Aug 21, 2009

mmm...so good! I didn't put the grapes in, but just because I didn't have them, next time I'll use them! I used chopped walnuts. I used the suggestion of broiling them with bacon and I used swiss cheese! Also used fresh from the bakery onion rolls! Yum!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: *Parsley*

On Jul 22, 2005

Yummy! I used light mayo and light sour cream and it was still terrific. For the grapes, I used halved red seedless grapes, which gave the salad nice color. I also threw in a small handful of shredded carrot for color and crunch. Great served in a wheat pita for a nice, cool summer meal. Thanx for sharing this recipe!

4 people found this review helpful

Was this review helpful to you? YES | NO

From: NovaM

On Jan 25, 2007

Very easy to make and very tasty for a quick lunch - the kids loved it. I'll be making this again.

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 28 reviews