Marshall Fields Chicken Salad

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Step 1 - Homemade Mayonnaise

1 Egg, whole
1 t Dijon
1/4 t Salt
1 1/2 cup Canola oil
1 1/2 T Lemon juice, fresh
Pinch White pepper
1+ dashes Cayenne

Using a food processor, process first three ingredients together for 1 minute.

Add Canola oil to running processor in slow, steady stream. Continue to run till emulsified, then 1 minute more.

Add remaining ingredients and process just to quickly mix. Refrigerate.

You can substitute store bought mayonnaise in the recipe but this is really worth the effort; the difference is substantial.

Step 2 - Salad Dressing

1/2 C Homemade Mayonnaise
1/4 C Sour Cream
1 T [heaping] Dijon
1 t Sugar
1/4 t Salt
1/4 t [heaping] White pepper
2 1/2 t Lemon juice

Mix well.

Add to dressing:

1 1/2 C Shredded boiled chicken
1/2 C Celery, finely chopped
2 T Green Onions, finely chopped
1/4 C Pecans, toasted, chopped
1/4 cup halved seedless grapes

Mix ingredients with dressing and refrigerate at least 2 hours. Serve over greens or as a sandwich.

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