Marshall Field’s Tarragon Chicken Salad: A Chicago Classic

My grandmother, a stylish woman who never left the house without her lipstick and pearls, always spoke of Marshall Field’s with a reverence usually reserved for cathedrals. To her, it was more than a department store; it was an experience, a destination. And while she loved the fashion, the true draw, in her mind, was the Walnut Room restaurant. I remember her describing, with longing, the delicate chicken salad, redolent with tarragon, a dish that perfectly captured the store’s elegant charm. Years later, when I finally had a chance to try a version of that chicken salad myself, I understood completely. It wasn’t just the taste, it was the memory of my grandmother’s stories, the echo of a bygone era, and the simple pleasure of a perfectly crafted lunch.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes (assuming chicken is pre-cooked)
• Total Time: 15 minutes
• Servings: 4-6
• Yield: Varies based on serving size
• Dietary Type: Varies (see notes below)

Ingredients

• 1 cup mayonnaise
• 3 teaspoons tarragon vinegar
• 3 teaspoons whole dried tarragon
• Salt and pepper to taste
• 1 lb cooked boneless skinless chicken breast
• 3 1/2 ounces golden raisins (about 1/2 cup)

Ingredient Notes:

• For a lighter salad, you can substitute plain Greek yogurt for half of the mayonnaise.
• Fresh tarragon can be used in place of dried, but you’ll need about 1 tablespoon of chopped fresh tarragon to equal 3 teaspoons of dried.
• To make this recipe gluten-free, ensure that your mayonnaise and tarragon vinegar are gluten-free.
• To make this recipe dairy-free, use a dairy-free mayonnaise alternative.

Equipment Needed

• Mixing Bowl
• Measuring spoons and cups
• Knife
• Cutting board
• Paper towels

Instructions

1. In a mixing bowl, combine the mayonnaise, tarragon vinegar, dried tarragon, salt, and pepper. Whisk thoroughly until well combined. Taste and adjust seasoning as needed. This mixture will be the dressing for your chicken salad.
2. If you are making the dressing ahead of time, refrigerate it until you are ready to assemble the salad. This allows the flavors to meld together.
3. Place the golden raisins in a small bowl and cover them with water. Let them soak for 15 to 20 minutes. This will plump them up and make them more tender.
4. After soaking, drain the raisins thoroughly and dry them on a paper towel. Excess water will make your salad soggy.
5. Tear the cooked chicken into bite-size pieces. You can also chop it, but tearing creates a more pleasing texture.
6. In a large mixing bowl, combine the torn chicken and the drained raisins.
7. Add enough of the mayonnaise mixture to the chicken and raisins to moisten the chicken well. Start with about half of the dressing and add more as needed, until the salad reaches your desired consistency. Be careful not to overdress it.
8. Mix everything well until the chicken and raisins are evenly coated with the dressing.
9. Refrigerate the chicken salad until serving. This allows the flavors to meld and the salad to chill. At least 30 minutes is recommended, but longer is fine.

Expert Tips & Tricks

• Toasting the tarragon slightly before adding it to the mayonnaise mixture can enhance its flavor. Heat a small, dry skillet over medium-low heat, add the dried tarragon, and toast for about 1 minute, until fragrant. Let it cool slightly before adding it to the mayonnaise.
• If you don’t have tarragon vinegar, you can substitute white wine vinegar or apple cider vinegar, but add a pinch more dried tarragon to compensate for the lack of tarragon flavor.
• For a crunchier salad, add some chopped celery or toasted almonds.
• If the salad is too thick, thin it out with a little bit of milk or cream, one tablespoon at a time.
• If you find the salad too sweet, add a squeeze of lemon juice or a dash of hot sauce.

Serving & Storage Suggestions

Serve the Tarragon Chicken Salad chilled. It’s delicious on croissants, lettuce wraps, crackers, or as a side dish with a green salad. For an elegant presentation, serve it in individual lettuce cups garnished with a sprig of fresh tarragon.

Leftover chicken salad should be stored in an airtight container in the refrigerator. It will keep for up to 3 days. Because of the mayonnaise, it should not be left at room temperature for more than 2 hours. It is not recommended to freeze this chicken salad, as the mayonnaise will separate and the texture will be affected.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value (estimated)
Calories	400 kcal	20%
Total Fat	30g	46%
Saturated Fat	5g	25%
Cholesterol	100mg	33%
Sodium	300mg	13%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	15g	N/A
Protein	25g	50%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Curry Chicken Salad: Add 1-2 teaspoons of curry powder to the mayonnaise mixture.
• Cranberry Walnut Chicken Salad: Substitute dried cranberries for the raisins and add 1/4 cup of chopped walnuts.
• Spicy Chicken Salad: Add a pinch of cayenne pepper or a dash of hot sauce to the mayonnaise mixture.
• Herbed Chicken Salad: Add other fresh herbs like parsley, chives, or dill to the salad.
• Different Protein: Use shredded turkey or canned tuna instead of chicken.

FAQs (Frequently Asked Questions)

Q: Can I use rotisserie chicken for this recipe?
A: Absolutely! Rotisserie chicken is a convenient and flavorful option. Just be sure to remove the skin and bones before tearing or chopping the meat.

Q: Can I make this salad ahead of time?
A: Yes, this salad is best made a few hours in advance to allow the flavors to meld. It can be stored in the refrigerator for up to 3 days.

Q: What if I don’t like raisins?
A: You can easily substitute the raisins with other dried fruits like cranberries, chopped dried apricots, or even chopped grapes for a fresh twist.

Q: Can I use low-fat mayonnaise?
A: Yes, you can use low-fat mayonnaise, but keep in mind that it may affect the texture of the salad, making it slightly less creamy.

Q: Can I add vegetables to this salad?
A: Absolutely! Chopped celery, red onion, or grapes can add a nice crunch and flavor to the salad.

Final Thoughts

This Tarragon Chicken Salad is more than just a recipe; it’s a taste of history, a connection to a cherished past, and a testament to the enduring appeal of simple, elegant flavors. Whether you’re recreating a childhood memory or discovering this classic for the first time, I encourage you to give it a try. Don’t be afraid to experiment with variations and make it your own. Serve it with a crisp glass of white wine and enjoy a taste of culinary history. And if you find yourself in Chicago, be sure to pay homage to Marshall Field’s – now Macy’s – and imagine the elegant ladies who once savored this same delightful salad. Bon appétit!