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From a recipe card found on a message board:
Marshall Fields California Chicken Salad 1 pound Chicken Breasts - boneless, skinless, cooked and large, diced 2 Tomatoes, large diced 3/4 pounds Artichoke hearts, canned, quartered 1 medium Red onions, large, diced 1 medium Red peppers, large, diced 1 medium Yellow peppers, large, diced 1/2 pound Fresh green beans, blanched, cut in half 1-1/4 cup Ripe black olives, pitted 1/2 pound Monterey Jack cheese, cubed 3/4 cup Slivered Blanched Almonds, toasted 1 ounce Fresh basil, chopped 4 Tablespoons Parmesan cheese, shredded Dressing: 1/4 cup Balsamic vinegar 2 ounces Peeled garlic buds 3/4 teaspoon Leaf basil, dried 3/4 teaspoon Oregano, dried 1 teaspoon Seasoning salt 1/2 teaspoon Black pepper 1 cup Olive oil Place the cooked chicken, tomatoes, artichoke hearts, red onions, red peppers, yellow peppers, green beans, olives, Monterey Jack cheese, almonds, and basil in a large mixing bowl. In another mixing bowl whisk together the Balsamic vinegar, garlic, leaf basil, oregano, salt and pepper. Then slowly whisk in the olive oil until it forms an emulsion. Pour the dressing over the salad and toss to mix thoroughly. Top with Parmesan cheese. Serves 6-8 people.