Marshall Field’s Chicken Salad Sandwich with Cranberries

Ingredients

1/2 c. mayonnaise
1/4 c. sour cream
1 t. Dijon mustard
1 t. granulated sugar
1/4 t. salt
1/4 t. white pepper
2 1/2 t. lemon juice
1 1/2 c. chicken shredded, I love using roasted chicken leftovers
1/2 c. celery finely chopped
2 T. green onions finely chopped
1/4 c, pecans toasted, chopped
1/4 c. dried cranberries

Instructions

  1. Mix mayonnaise, sour cream, Dijon, sugar, salt, white pepper and lemon juice well.
  2. Mix together, chicken, celery, onions pecans, cranberries and dressing. Mix well and refrigerate at least 2 hours.
  3. For sandwich, layer bacon, lettuce and chicken salad on soft roll. Serve with dill pickle and chips.
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