Marshall Field's Chicken Salad (with Sandwich Variations)

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon dijon mustard
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 1/2 teaspoons lemon juice
• 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

Recipe

• 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.