When we first started to attend our church last year I received an invitation to attend a ladies luncheon for new women who were visiting the church. It was a lovely afternoon and I met some fantastic women. However one very memorable thing for me was the chicken salad that was served. I'm not sure if this is the same recipe but it was very close. I had never considered adding grapes or crunchy nuts to it before (I was very much a rookie in the kitchen at this point). It blew my taste buds away.
When I was planning Carson's baptism lunch I knew I wanted to have chicken salad sandwiches and had this recipe that I wanted to try. It was fantastic. My babysitter actually still mentions how great it was every morning when I drop Carson off and the party happened nearly 2 weeks ago.
Marshall Field's Chicken Salad
1/2 cup mayonnaise
1/4 cup sour cream
1 Tbsp Dijon mustard (I used honey dijon)
1 tsp sugar
1/4 tsp salt
1/4 tsp white pepper (I used coarse ground black pepper)
2 1/2 tsp lemon juice
1 1/2 cups shredded chicken breast, cooked
1/2 cup celery, finely chopped
2 Tbsp green onions, finely chopped
1/4 cup pecans, toasted & chopped
1/4 cup seedles grapes, halved
Mix mayonnaise, sour cream, Dijon, sugar, salt, and pepper in a large bowl. Add remaining ingredients and mix well. Cover and refrigerate for at least 2 hours.