Reviewed: Oct. 26, 2009

I’ve saved several chicken salad recipes from this site in my recipe box but after making this one, I may never try any of the others. My favorite way to make this is with 2 (12.5 oz) cans of chicken, 6 T mayonnaise, and red grapes in place of the raisins. I omit the celery and throw in a couple of chopped bread and butter pickles because I rarely have relish. Absolutely wonderful on a croissant.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Jun. 24, 2009

I use a 7-oz. pouch of chicken (better texture than the canned stuff), 6 tablespoons of mayonnaise instead of the Miracle Whip, and no raisins. Sometimes no celery, either, if I don't have any. It turns out well; my mom thought so too, when I gave her the recipe.

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tesslouise

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Reviewed: Jun. 2, 2009

This salad is a no brainer: chop, mix, eat. I've made it with various fruit/nut combinations, my favorite being apple, grapes, dried cranberries, walnuts. I've used light mayo, and also greek yogurt for dressing and both worked well, although I added lemon juice and extra salt and pepper with the yogurt. The salad is always better after it's had a couple of hours to sit in the fridge. It's 4 stars instead of 5 because with canned chicken & relish it tastes a lot like a tuna salad we've been making for years... of course that could be because the canned chicken I buy isn't very chickeny.

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BOGINIA2

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Apr. 21, 2009

I used mayo and miracle whip as the dressing and this was a fantastic meal!!! I have a feeling I'm always going to keep a bowl of this stuff in my fridge....it's that good!

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rebelmom

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2009

This was really pretty good. I didn't use the relish because hubby doesn't like it. I used Kraft Real Mayo instead of "creamy dressing" (its what I have) and walnuts for the nuts. I used chicken breast, boiled and cubed, and a salted/peppered to taste. I topped the final result with freshly ground Italian Blend and it was really tasty. I guess I changed the recipe up a bit I used the basis (adding the apple, nuts, and raisins, and seasoning the rest to taste as I almost always do) and it was really good! I will make this again!! Thanks for the recipe!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Nov. 8, 2008

Very good. It was a bit dry though and could have used about three times the mayo, but I don't care much for mayo so it was okay for me. It needed a lot more chicken the ratio of meat to nuts and fruit was off. Next time I will only use half the pecans. I could have skipped the relish altogether, it was such a tiny amount and then by the time it was all mixed it just disappeared. I was pleasantly surprised at how good this was for what it consisted of. I'm sure I will make this again as it really turned out well overall. Thanks!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 21, 2008

I used leftover chicken from "Kathy's Delicious Whole Slow Cooker Chicken" on this site. This chicken salad is out of this world with absolutely wonderful flavor! It's so easy my 3 yr old practically made the whole thing!! Thanks for sharing such a simple yet delicious dish! This is our new favorite!

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JENNBILLZ

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Reviewed: May 15, 2008

This really was one of the best chicken salads I have ever made. I used leftover roasted chicken instead of the canned. All in all it was DELICIOUS! Definitely a keeper!

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AMYC1

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Reviewed: Apr. 10, 2008

Great recipe, it reminds me of living in SoCal and getting the alacarte chicken salad sandwich from the cart that came into the office. I used dried cranberries and raisins but should have used diced grapes, the dried fruits made it a bit too sweet. I chopped cashews instead of pecans or walnuts, and I ran the apple through the chopper to prevent it being too chunky. Great!

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BDG

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Reviewed: Mar. 19, 2008

YUMMY!!! USED LEFTOVER CHICKEN AND CRABERRIES,LIGHT SALAD DRESSING TO TASTE.THIS IS TRULY THE "BEST CHICKEN SALAD".

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Mar. 5, 2008

Stormwalker, you and your brother are culinary geniuses! This salad was amazing! And so easily customized to what you have. I subbed slivered almonds for the pecans and added a bit more Miracle Whip. I also doubled all the ingred. except for the almonds/pecans (1 cup sounds like alot). Thanks so much for this awesome recipe, you rock!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Jan. 26, 2008

Five stars for inspiration! I changed the proportions of all ingredients to our taste and left out the celery and subbed walnuts for pecans out of necessity. My husband loved this and it reminded me of recipes from some of our favorite restaurants. YUM

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MRSV83

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Reviewed: Sep. 8, 2007

Love this recipe. I doubled the amount of dressing because we like ours creamy. I also used craisons, because I think raisons are icky. This is a great recipe! Several people have told me that it was the best chicken salad they have ever eaten. Good job Samantha!

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MIRATY

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Reviewed: Jul. 8, 2007

Wow! Samantha, I agree with the name you gave your salad. I didn't have celery so I used celery salt. I used dried mixed berries instead of the raisins because that is what I had on hand. It turned out great. Thanks

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Grancooks

Cooking Level: Intermediate

Home Town: Enid, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Jun. 6, 2007

Very good and very easy!

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mommyhitch

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Reviewed: Apr. 17, 2007

This was great! I used a cooked chicken breast, omitted the pecan and relish, used 3 Tablespoons of light mayo and 1 Tablespoon of sour cream. I also added a few dashes of ground cayenne pepper. Delicious! Definitely a keeper!

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SNGBRD222

Cooking Level: Intermediate

Home Town: Beavercreek, Ohio, USA

Living In: Dayton, Ohio, USA

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Reviewed: Jan. 8, 2007

DELISH!!! loved, loved, loved this recipe. Used chicken breast, not canned and added a little sour cream. Very easy to make, would recommend to everyone.

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astylist05

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Reviewed: Oct. 31, 2006

I changed this quite a bit to suit what I had on hand, but it was a terrific recipe started. Here's what I did differently: I used leftover grilled chicken breast instead of canned. I used 4 tablespoons of light mayo instead of 2 tablespoons of creamy salad dressing. I used dill pickle relish instead of sweet. I omitted the apple. I used dried cranberries instead of raisins. It turned out fantastic in the end - gourmet tasting as opposed to plain old chicken salad. Thank you!

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THENEWTRICIA

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Carrboro, North Carolina, USA

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Reviewed: Sep. 15, 2006

I thought this was very good and very easy to make, but I would make some changes the next time. I used canned chicken, but I would use regular cooked chicken next time. I would also decrease the amount of raisins since it seems like there were way too many. I had to increase the amount of Miracle Whip otherwise it would have been extremely dry. I also included halved grapes. Overall, the family thought it was a good recipe. I might also try using a different dressing besides the Miracle Whip.

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COURTNEYSUNSHINE

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2006

Oh... very appropriately named! Used leftover rotisserie chicken, craisins, a Fuji apple, more celery and mayo. Excellent on a croissant, with baby lettce greens. I think this is my new favorite! Many thanks for the recipe.

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