Great recipe - just the type of potato salad I was looking for. But I think it needs salt and pepper to balance out the sugar.

Reviewed On: Oct. 24, 2008

The sauce is amazing! The chicken turns out much more moist and is less likely to blacken if you brown it in a frying pan for 10 minutes and then bake it for 20, as other members have suggested.

Reviewed On: Oct. 22, 2008

Great recipe - took other readers suggestions and had it cold as a salad, rather than hot as a pasta dish. If you're having it cold, I don't think you should cut down on the amount of oil. I cut down on the oil and added some white wine vinegar and found the pasta almost to be a little dry. Next time I'll use the recommended amount of oil plus the vinegar.

Reviewed On: Oct. 21, 2008