Reviewed: Nov. 22, 2009

Very good. I've made this a couple of times. Really very tasty. Try it by the book to start with, then adjust to taste. I made the mistake the first time through thinking I knew better and upped the raisins and bacon quite a bit because I like both of those flavors, but found the raisins to then be too much of a sweet power. Also definitely recommend letting it sit overnight to let the flavors meld. I personally wasn't crazy about the red wine vinegar flavor, so I subbed it out for some cider vinegar the next time through. Definitely a keeper -- and a great excuse to buy those sunflower seeds, which I've been for crunch on my green salads every since. Mmmmmm.

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BUSYBEE25

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 21, 2009

This was very tasty and easy to whip up. It was even better after a night in the fridge. I will make it again.

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squrlcraft

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

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Reviewed: Oct. 30, 2009

Great recipe - next time i will cut back on the amount of chicken and increase the amount of broccoli.

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arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

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Reviewed: Oct. 23, 2009

I really liked the mayo sauce for this salad. Very creamy but not overpowering. I substituted the sunflower kernals for almond slivers and skipped the bacon (we don't eat bacon) and the recipe was great.

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Shelly Mc

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Oct. 20, 2009

So I changed this TOTALLY based on what I had on hand except made the dressing as written and it was excellent! I used a 6oz. package of the pre-cooked grilled chicken strips, celery instead of broccoli, omitted onion, no sunflower seeds, craisins instead of raisins and real bacon pieces. It's definitely the dressing that makes it. I will make again and again. Can't wait to try it as written too!

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BEFFERSON

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Reviewed: Oct. 20, 2009

I like to use dried cranberries instead of raisins - they go well with the chicken.

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Janet1951

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Reviewed: Oct. 20, 2009

Using broccoli is a wonderful and surprising addition to this nicely balanced recipe; an ingredient I would not have thought of. I might add a scant amount of tarragon to up the "gourmet" factor; using tarragon vinegar is another possibility. You can use alternate ingredients like walnuts (which I used), currants instead of raisins, or cubed turkey instead of chicken with excellent results. I also cut the raisins. Overall, a very versatile recipe which allows for variants. A keeper for me!

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Julia's Child

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Hagerstown, Maryland, USA

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Reviewed: Jun. 16, 2009

This was excellent! Just like what you pay $10 for a tiny little container of at Byerly's - and I made a huge bowl of it! I used Helman's Light Mayo, no sunflower seeds (just didn't have any), Craisins, and Bacos in mine. I loved it. My 4 year old said he loved it too. I asked him what he liked about it and he said "EVERYTHIG". Too cute!

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Raelee's recipes

Cooking Level: Expert

Home Town: Farmington, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 21, 2009

Yummy!

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Merrittorious

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Apr. 21, 2009

absolutely delicious!!! can't wait to make it again!

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momma5

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Reviewed: Dec. 6, 2008

We made this by steaming our chicken and I wonder if that helps cut down some of the fat/calories? Regardless, it's yummy and we'll make it again in this house!

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Lynda Tombrella

Cooking Level: Intermediate

Home Town: Amarillo, Texas, USA

Living In: Bremerton, Washington, USA

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Reviewed: Nov. 21, 2008

this was perfect

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mackd

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Reviewed: Jul. 7, 2008

My family likes this. Wonderful summer dinner.

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KERRY914

Cooking Level: Intermediate

Home Town: Warrenville, Illinois, USA

Living In: North Aurora, Illinois, USA

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Reviewed: Nov. 19, 2007

Yum! Healthy and hearty. I, too, added turkey bacon and rice vinegar instead of red wine. I added salt and pepper and to make it more into a meal, I added cooked and cooled pasta.

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RanValRJ

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Agua Dulce, Texas, USA

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Reviewed: Jun. 25, 2007

typical salad

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Oddball8945

Cooking Level: Intermediate

Home Town: Avenel, New Jersey, USA

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Reviewed: Jun. 10, 2007

Great! I made this to take to work for lunch and it was as good the second day as it was the first. This was also a nice and easy recipe to double (as well as a big hit) when the girls came to lunch one Saturday.

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