Marshall Field Chicken Salad

Source: Dominique Fouillard-Bayat, Ex Chef of Marshall Field - Houston, Texas

Homemade Mayonnaise:
1 whole egg
1 teaspoon Dijon
1/4 teaspoon salt
1 1/2 cups canola oil
1 1/2 tablespoons fresh lemon juice
Pinch of white pepper
1 dash of cayenne

Chicken Salad Dressing:
1/2 cup Homemade Mayonnaise
1/4 cup sour cream
1 heaping tablespoon Dijon
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 heaping teaspoon white pepper
2 1/2 teaspoons lemon juice

Chicken Salad:
1 1/2 cups shredded boiled chicken
1/2 cup celery, finely chopped
2 tablespoons green onions, finely chopped
1/4 cup pecans, toasted, chopped
1 recipe Chicken Salad Dressing

Homemade mayonnaise: In a food processor, blend egg, Dijon and salt. Process together for 1 minute. Add canola oil to running processor in slow, steady stream. Continue to run till emulsified, then 1 minute longer. Add lemon juice, a pinch of white pepper and cayenne. Whir to mix. Refrigerate.

Chicken Salad Dressing: Mix mayonnaise, sour cream, Dijon, sugar, salt, white pepper and lemon juice well.

Chicken Salad: Mix together, chicken, celery, onions pecans and dressing. Mix well and refrigerate at least 2 hours.

Variation: If eating as a salad, try adding 1/4 cup halved Thompson seedless grapes.

Marshall Field's Chicken Salad Sandwich:

For each sandwich:
1 thick slice sweet, dark, whole-grain bread
1/2 cup Marshall Field's Chicken Salad
3 slices crisp-cooked bacon, thin slices
1 thick slice provolone or white American cheese

Cover bread with the chicken salad. Place under broiler for about a minute, till heated but not bubbly. Remove and place bacon and cheese on top. Return to broiler and melt cheese. Serve immediately.