Meh. Not what I was expecting. Found it rather lacking in flavor, to be honest. Was definitely edible and sriracha added to it made it much better, but I wouldn't make it again.

Reviewed On: Jan. 25, 2010

I found this to be a very yummy chicken salad, although I made some changes to make it healthier. First, I cooked the chicken by placing it in a pan of chicken broth, bringing it to a boil, then removing it from the heat and letting it stand for 15 minutes to cook through... tender, flavorful chicken resulted. For the dressing, instead of 1/2 cup of mayo, I used 1/4 c reduced-fat Helmann's mayonnaise and 1/4 c reduced-fat sour cream. I omitted the cheese altogether, as I didn't really feel that was necessary. The result is a 3/4-cup serving with 124 calories, 3.5 grams of fat and less than a gram of fiber (3 Weight Watchers points for anyone interested) which is a much lighter, much healthier version but with all the creamy yumminess. Next time, I will reduce the poultry seasoning from 3/4 tsp to 1/2 tsp, as I found it to be slightly overpowering. All in all, the recipe gave me a great base from which to create a delicious, healthy meal. I'm sure it would taste fabulous the way it was written, but for those of you who are like me, you can't afford 19.5 grams of fat in one serving!

Reviewed On: Jan. 25, 2010

Extremely rich and not at all garbanzo-bean tasting! I followed the suggestions of a few others and added a tsp of vanilla to the recipe. While it was certainly tasty, it does not have much "sight appeal" so I made a chocolate ganache and used some raspberries that to make it look better... the result was an even richer tasting cake than before. Definitely a keeper particularly because I don't feel as bad about eating this cake as I do others!

Reviewed On: Dec. 12, 2009