Nostalgic Tea Room Chicken Salad

When I was a young girl, I can remember my Mom and I going into the

city ~ Chicago ~ to visit my Aunt.  Often, we three girls would go

shopping at Marshall Field's, Saks Fifth Avenue, Bonwitt Teller and

Carson Pirie Scott.  I loved going into the city with Mom and Aunt Susan.

They always looked so pretty and I would always pretend to be so

grown up.

I remember so many things about those trips.  My Mom always looked

like the suburban sophisticate.  Darling two piece suits.  Heels with a

matching purse.  The strand of real pearls ~ a gift from Daddy always

around her neck.  Her blonde hair curled slightly under in a side parted

bob.  A touch of powder, a bit of lipstick.  Effortlessly lovely with that

Grace Kelly kind of appeal.  Always wearing her favorite scent of 

Youth Dew by Estee Lauder.  

Her Sister ~ my Aunt Susan, was different.  The younger of the two

sisters with a free spirit attitude.  Dark hair always up in a French

Twist.  Designer dresses, slim and elegant and every bit like

Holly Golightly from Breakfast at Tiffany's.  Aunt Susan had been

a model in New York and it showed.  The way she carried 

herself, her walk, her stance.    If Audrey Hepburn needed a 

stand in,  Aunt Susan could have been she.  And her 

favorite scent ~ Diorissimo.

And there I would be, pony tail swinging, all dressed up for

shopping and lunch in the city with two of my favorite people.

And where did I always want to have lunch?

The Walnut Room at Marshall Field's!

Source

As a young girl, this iconic room was my favorite spot to have

lunch.  It all seemed so elegant, so chic and so special.

And I remember the chicken salad.  So yummy with a hint 

of curry.  There is that curry again.  I do believe I must have

lived in India in another life :-)  My Mom always referred to

this spot as one of her favorite tea rooms.

So here is my recipe for the week ~ my interpretation of ….

Curried Chicken Salad

1 Boneless, Skinless Chicken Breast ~ Roasted

and cubed

1 Apple ~ pared and chopped

1 Stalk Celery ~ chopped

1 Scallion ~ chopped

Handful of Raisins

Handful of Toasted Pecans

2 Large Romaine Leaves ~ torn

Dressing

1/4 Cup Mayonnaise (I use Duke's)

1/4 Cup Buttermilk

1/4 to 1/2 Teaspoon Curry Powder

Salt and Pepper to taste

Assemble romaine on two plates.  Place chicken salad in a bowl

and toss with dressing.  Divide the salad between the two

Romaine lined plates.

You  might add a glass of champagne and you and a BFF can

pretend you are Grace Kelly and Audrey Hepburn in the

Walnut Room or any other nostalgic tea room of your choice.

Oh and by the way ~ this is the pretty little  plate I used for

serving my salad.  It is the Plantation Colonial pattern by Mason's.

It was my Mother-In-Law's every day china pattern.  Lot's of

memories here too!

Don't let me forget to tell you the true story of the time my Grandparents

came to visit us in Chicago and we all went shopping at Marshall

Field's and Grandpa found a big comfy chair he wanted and Mom put

it on her credit card for him and I was convinced it was going to 

bankrupt my Daddy :-)  The family laughed about that one for years!

Tablescape Thursday

Big Texas Hugs,

Susan and Bentley