Marshall Fields Lemon Pasta Salad Recipes

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MARSHALL FIELD'S LEMON PASTA SALAD

From Chicago Tribune Good Eating section. This summery salad is packed with basil. And yes, it is 1/4 cup dried basil! Wow now that is a lot!

Provided by Marz7215

Categories     < 4 Hours

Time 2h20m

Yield 1 pasta bowl, 8 serving(s)

Number Of Ingredients 10



Marshall Field's Lemon Pasta Salad image

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, combine the lemon zest, olive oil, lemon juice, salt and pepper in a bowl. Set aside.
  • Drain pasta and transfer to a large bowl. Pour lemon oil mixture over warm pasta. Toss cover and refrigerate for at least one hour.
  • Stir in the tomatoes, fresh basil, cheese and dried basil. Cover and refrigerate for an additional hour.

Nutrition Facts : Calories 396.2, Fat 18, SaturatedFat 4.2, Cholesterol 11, Sodium 487.4, Carbohydrate 45.9, Fiber 2.5, Sugar 2.6, Protein 12.7

1 lb rotini pasta
2 lemons, zest of, grated
1/2 cup olive oil
1/3 cup fresh lemon juice
1 teaspoon salt
1 teaspoon ground pepper
3 tomatoes, cored and chopped
1 bunch fresh basil leaf, chopped
1 cup shredded parmesan cheese
1/4 cup dried basil (optional)

MARSHALL FIELD'S CHICKEN SALAD (WITH SANDWICH VARIATIONS)

Love the combination of flavors and textures in this savoury salad. Delicious also as a sandwich (leaving out the grapes). Try it cold or a yummy hot variation: on one slice of sweet, whole-grain bread, spread 1/2 cup of chicken salad and put under broiler until heated, but not bubbly; top with 3 slices of bacon and 1 slice of provolone cheese. Return to broiler until cheese is melted. Yum!

Provided by SharleneW

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 13



Marshall Field's Chicken Salad (With Sandwich Variations) image

Steps:

  • Mix all dressing ingredients together in large bowl.
  • Add chicken, green onion, pecans, and grapes if you are using them. Mix well. Cover and refrigerate for at least 2 hours.
  • Arrange lettuce leaves on plates and top each with a scoop of salad.
  • 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.

Nutrition Facts : Calories 200.1, Fat 17.7, SaturatedFat 3.5, Cholesterol 15.1, Sodium 418.9, Carbohydrate 10.6, Fiber 1.1, Sugar 4.1, Protein 1.5

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
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

LEMON GRILLED CHICKEN & PASTA SALAD

I got this recipe from the deli ladies at my local Meijer store, then tweaked it a little bit. It's to die for! I'm a real lemon freak, and this easy recipe makes my tastebuds quite happy...(NOTE: Cooking time is chill time.)

Provided by Stacky5

Categories     Chicken Breast

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9



Lemon Grilled Chicken & Pasta Salad image

Steps:

  • In small bowl, combine dijon mustard, olive oil and lemon juice.
  • In large bowl, mix together cooked pasta, red bell pepper, chopped parsley and sliced grilled chicken. Toss well. Season with salt and pepper and toss again.
  • Stir dressing and pour over pasta mixture, tossing to coat well.
  • Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 595.9, Fat 23.7, SaturatedFat 3.8, Cholesterol 128.3, Sodium 590.2, Carbohydrate 56.6, Fiber 4.1, Sugar 3.9, Protein 39

4 boneless skinless chicken breasts, grilled and sliced. (I often use Tyson frozen grilled fajita chicken, cooked, for the sake of simplicity.)
1 (10 ounce) package bow tie pasta, cooked, drained and lightly buttered (approx. 4 1/2 cups)
1 medium red bell pepper, seeded and coursely chopped
1/2 cup Grey Poupon Dijon Mustard
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/4 cup flat leaf parsley, chopped
1/4 teaspoon salt
white pepper, to taste

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