Marshall Field’s Chicken Salad is an iconic recipe but it’s still just as delicious today as it was when I first enjoyed it on a trip to Chicago many years ago!
Marshall Field’s was long regarded as Chicago’s grand dame of department stores — more than just a place to shop, it was a memorable experience. For many, a visit to Field’s meant holiday window displays, crowded parades, old-fashioned elevator operators who asked, “What floor, please?” and elegant restaurant dining that felt special and timeless.
Although I grew up in St. Louis and never visited Field’s as a child, its atmosphere and traditions fit the same nostalgic mold as Famous & Barr and Stix, Baer & Fuller from my hometown. Those department store restaurants left lasting impressions: the hot fudge sundaes and French onion soup I remember from my youth still bring back warm memories.
On my first trip into Marshall Field’s at eighteen, my friend and I made a beeline for the dining room. The decor and service felt stately and gracious, and I ordered the chicken salad that quickly became a favorite. It was unlike any chicken salad I’d had: tender shredded chicken combined with toasted pecans and sweet grapes, dressed in a tangy, well-balanced dressing. It was love at first bite and the memory has stayed with me ever since.
Years later, in 1994, when I began exploring the early internet and collecting recipes for my first food website, I was thrilled to find this Marshall Field’s chicken salad recipe online. It has remained my go-to version for decades with only a few personal tweaks. The original calls for homemade mayonnaise, which is delicious when made from scratch. I’ll admit, though, that convenience sometimes wins — store-bought mayo (I often use an olive oil blend) produces excellent results without the extra effort.
Another small substitution I sometimes make is using dried cranberries instead of fresh grapes. While I prefer the juicy pop of halved grapes, cranberries work well when grapes aren’t on hand and still give sweetness and color to the salad.
Many beloved department stores have been absorbed into larger chains over the years, and their restaurants and service have changed. For me, this chicken salad remains a delicious link to those classic dining-room experiences. It’s close enough to the one I enjoyed at Marshall Field’s that I can almost hear the elevator operator asking, “What floor, please?” Serve it on crisp lettuce with bacon and soft bread, and you’ll understand why this recipe is still so appealing.
More Favorite Sandwiches
- Canyon Creek Burger from Ted’s Montana Grill
- Lamb and Goat Cheese Burgers with Cabernet Barbecue Sauce
- Blue Cheese Bison Burger with Bacon Caramelized Onions
- Jalapeño Popper Grilled Cheese Sandwich with Beer Battered Crust
Marshall Field’s Chicken Salad Sandwich
Barb
Pin Recipe
Ingredients
For the Homemade Mayonnaise
- 1 egg
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- 1-1/2 teaspoon vegetable oil
- 1-1/2 tablespoon fresh lemon juice
- 1 pinch white pepper
- 1 pinch cayenne pepper
For the Chicken Salad Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 to 3 teaspoons Dijon mustard
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 2-1/2 teaspoons lemon juice
For the Chicken Salad
- 1-1/2 cup shredded boiled chicken
- ½ cup finely chopped celery
- 2 tablespoons finely chopped green onions
- ¼ cup toasted, chopped pecans
- 10 seedless grapes, halved (or substitute dried cranberries)
Instructions
To Make Mayonnaise
- Blend egg, Dijon and salt together in the bowl of a food processor for 1 minute. With the processor running, add the oil in a slow, steady stream until emulsified. Continue to run 1 minute longer. Add lemon juice, a pinch of white pepper and cayenne. Whir to mix. Refrigerate.
To Make Chicken Salad Dressing
- Mix mayonnaise, sour cream, Dijon mustard, sugar, salt, white pepper and lemon juice until smooth.
To Make the Chicken Salad
- Combine shredded chicken, celery, green onions, pecans, grapes, and dressing. Toss well and refrigerate at least 2 hours to let flavors meld.
To Assemble the Sandwich
- Top one slice of bread or half a soft roll with crisp lettuce, ½ cup chicken salad and three slices of cooked bacon. Cover with the second slice of bread or roll top. Serve chilled.
Nutrition
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