Reviewed: Jul. 20, 2011

Made this for lunch for 5 today and they loved it!! Two of my guests asked for the recipe. The extra chicken made the dressing very light. I used 2 rotisserie chickens and more blueberries, served it on Romaine instead of Bibb lettuce, with a cup of gazpacho soup of iced V-8 juice (and chopped avocado, cut roasted corn niblets, and diced cucumber). Oatmeal and chocolate cookies and mango, orange, or pomegranate sorbet for dessert. Wine: Columbia Crest Chardonnay. This was a great recipe, full of color and taste.

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Reviewer:

nonnarossi

Cooking Level: Expert

Reviewed: Jun. 7, 2011

Absolutely fantastic!! Made exactly as directed. Perfect for summer. Have shared recipe and everyone loves it. Just need a tall glass of iced tea, y'all!

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Reviewer:

Virginia Lynn Metz

Cooking Level: Intermediate

Home Town: Belcher, Louisiana, USA

Living In: Bossier City, Louisiana, USA

Reviewed: May 16, 2011

My family loved this. Very easy to make and not very heavy. Great flavor!

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Reviewer:

Flasteph

Reviewed: May 4, 2011

I thought this was a very odd-tasting combination of flavors that really did not work. My family gave me the subtle "you don't need to go to all the work of making this again" hint that they didn't care for it either.

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Reviewer:

Isaac's Mom

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Cooking Level: Intermediate

Reviewed: Jan. 20, 2011

I had leftover chicken from my main dish, so I decided to try this. Thought it tasted great! :)

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Reviewer:

Jen S.

Cooking Level: Intermediate

Reviewed: Aug. 10, 2010

Great recipe. I found it in a Taste of Home pamphlet that came with one of the monthly subscription books about 4 or 5 years back and have been making this recipe for just as long. I like to serve it with rotisserie flavored chicken, add a little extra lemon yogurt, add green pepper too... more for color. It is a summer favorite among my friends and family and we like to serve it up outside on the patio with a raspberry fizz with fresh fruits.

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Reviewer:

alymaibra

Reviewed: Aug. 7, 2010

We enjoyed it very much. I didn't realize until I was in process of assembling the salad that I had no lemon yogurt. I substituted plain non fat yogurt and grated lemon zest into it. I used leftover BBQ chicken breasts. When it was time to serve I sprinkled toasted walnuts on top and served with warmed whole wheat pita pockets. Ate half with pita on the side and then put the salad and lettuce inside the other half of the pita. It was delicious both ways.

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Reviewer:

Michelle Lehman

Cooking Level: Intermediate

Home Town: Chico, California, USA

Living In: Fair Oaks, California, USA

Reviewed: Jul. 24, 2010

Just made this recipe this week...FABULOUS!!! I couldn't really understand how the lemon yogurt would work it, but it was a fantastic refreshing twist on traditional chicken salad. I used chicken I had baked with soul food seasoning the night before. I would have to say that the more flavorful the chicken the better the recipe will turn out. Loved it!!! Thanks for sharing : )

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Reviewer:

ldstanley

Cooking Level: Intermediate

Home Town: Centerville, Ohio, USA

Reviewed: Feb. 21, 2010

Not quite 5 stars but pretty close! This is a nice change from your normal chicken salad. The yogurt gives it a nice flavor without being too sweet. Here are the things I did differently (which wasn't much!): 1. I only used 1 1/2 cups of blueberries and I thought that was plenty. 2. Used a rotisserie chicken -- fast and easy. 3. Left out the celery bc the fam doesn't like it. 4. Added some pepper to taste.

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