Marshall Field'S Chicken Salad (With Sandwich Variations)

• 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

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.

mayonnaise, sour cream, mustard, sugar, salt, white pepper, lemon juice, chicken breasts, celery, green onions, pecans, thompson, lettuce leaf

Taken from www.food.com/recipe/marshall-fields-chicken-salad-with-sandwich-variations-115767 (may not work)