Simple and delicious! I cooked the potatoes in chicken broth and didn't add the salt at that time. I did mix in a small amount of salt when adding the parsley and butter.

Reviewed On: Nov. 3, 2010

I really enjoyed the dressing on this salad. Many members expressed concern about the sodium in the onion soup mix, but I felt it blended quite well with the other ingredients involved in the mix. It is a lot of work. My big worry was when to assemble the entire salad in fear that the contents would either dry out or get mushy. I made the dressing and grilled the chicken the night before, and assembled the entire salad the day of our party. The mixture sat refrigerated for a long time, and it was very good. However, I must say that the dish tasted a lot better the next day. In the future, I will make the salad the night before and also possibly increase the amount of dressing to bolden the flavor.

Reviewed On: Sep. 7, 2010

Awesome! I was in a hurry and found this recipe. After reading several reviews, I tweaked the recipe by doubling the spices with the exception of the Worcestershire sauce, and I also subbed the margarine with olive oil. I only had to bake this for 50 minutes at the recommended temperature. My hubby and I can't stop eating them!

Reviewed On: Oct. 26, 2009