Reviewed: Jun. 26, 2006

You didn't really notice the almonds, but they are good for your heart.

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missmiavega

Cooking Level: Intermediate

Home Town: Palestine, Illinois, USA

Living In: Saint Peters, Missouri, USA

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Reviewed: Jun. 24, 2006

Excellent, light chicken salad. I used pecans and red grapes and served with baby greens as a wrap on lavosh bread. My sister asked for the recipe. I will definately make this again.

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Susan

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Reviewed: Jun. 22, 2006

Very good!! I added chopped up apple, a pinch of sugar, and chopped up red onion. I am always up for something new to do with chicken, and this was great. Thank you!!!

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WendiGSD

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Reviewed: Jun. 18, 2006

I did not care for the whipped cream, I will skip putting that in next time.

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JENN_77

Cooking Level: Expert

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Reviewed: Jun. 17, 2006

I made this for a baby shower I hosted, and it got rave reviews from all in attendance. I left out the celery, used pecans, and only 1/2 teaspoon of salt. It was yummy, and as an added plus - since my husband doesn't like fruit in his chicken salad, I had the leftovers all to myself. Yum!!

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pepesme

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 12, 2006

To bring down fat content, I substituted half light mayo and half light sour cream and left out the whipping cream. A tablespoon of marsala adds a nice touch with some bit of sweetness. Also add half a finely diced apple sometimes and half the celery for crunch (I'm not much of a fan of celery either!). Thanks for the post!

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Bonnie Z

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Centennial, Colorado, USA

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Reviewed: Jun. 8, 2006

Loved it!! I used pecans, left out the grapes and added a tad bit of sugar. Served on wheat berry bread with some sweet pickles....Wonderful

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Amy

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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Reviewed: Jun. 4, 2006

I started using this recipe in 2002 and have made it dozens of times since. When my fiance's friends visit town, they always beg me to make up a batch. I don't use the celery (can't stand the stuff) and instead add about two cups of dried cranberries. I love that it uses whipping cream rather than just mayonnaise - we don't feel so guilty eating it! Also it's a good idea to season the chicken breast before you bake it. I use kosher salt, pepper and dried dill. Great recipe!

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REBECCA526

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Reviewed: Jun. 1, 2006

This is great! I added salted cashews and not the salt and red grapes for color. I really think the kind of mayo you use is important. I used Kraft and would like to know what others have used and what you think. Will make again and again!

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HUTCLA

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Anoka, Minnesota, USA

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Reviewed: May 21, 2006

I used red grapes with great success. I used chopped pecans instead of almonds, but decrease the quantity to 1/4 cup. I found there was a little too much celery, but this is a matter of taste I guess. I am still unsure if whipping the cream is necessary or not, I may try to take a shortcut next time and not whip the cream.

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REBECCA50

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Reviewed: May 21, 2006

This salad was A huge hit at my pary, and i personally love the secret touches will make many years to come, thankyou!

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Beckie

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Reviewed: May 16, 2006

Very fancy, got raves on this one.

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chris3417

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Reviewed: May 12, 2006

I made this exactly as written. Tastes great. Good consistency. I will use red grapes next time to help with visual appeal. Also I agree with earlier reviews re: walnuts. I will use them next time. The almonds provide a little texture but are otherwise "lost." They may be better if toasted.

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sheri

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Reviewed: May 10, 2006

We've eaten this chicken salad on croissants, wheat bolillio rolls and even on just plain Ritz crackers... it's delicious each and every time!

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Kristi K.

Cooking Level: Intermediate

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Reviewed: May 2, 2006

Perfect! My father-in-law loves this, says it is just like his mom made. I add a bit of lemon juice and lately have been substituting sour cream for the whipping cream and I think it is just as good. BTW: if you half it, it is perfect for one can of chicken.

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AGGIEMOM03

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Reviewed: May 1, 2006

YUM! This was really good! I made a batch of this to take on a camping trip, and it barely lasted 2 days. The only change I would make it to reduce the amount of celery. It was a little much for my taste.

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CCMEAR

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Reviewed: Apr. 27, 2006

Very good and creamy, but I would like a little more flavor next time. I did use less salt, added pepper and more chicken. I will also try with Taragon, as someone suggested.

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sweetie

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Reviewed: Apr. 23, 2006

This was great. I used waknut instead of the almonds, but besides that I make it exact and it tastes like the one at Whole Foods.

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REBECCAROD

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 22, 2006

I made this for a baby shower, and it got rave reviews. HOWEVER, watch the recommended amount of salt; I put in what the recipe called for, and the salad was almost inedible until I added more chicken and mayo to fix it! The recipe is a great one, though; the whipping cream made it SO creamy! Also, I substituted craisins and walnuts for the grapes and almonds, and it turned out fabulous!

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Carb Counting Cook

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Reviewed: Apr. 10, 2006

We made this recipe exactly per directions on low carb tortillas. It was fantastic. All I added to mine was a pickle and my husband added bell peppers. We are going to make this every beach trip!

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