Reviewed: Oct. 9, 2007

This is the best chicken salad I've ever had, and I've made it countless times now for company and potlucks. I bake the chicken coated in Italian dressing until just done, then chill before chopping, for moist chunks. I add an extra 1/4 cup mayo, and like it with seedless red grapes. I love it on croissants with lettuce, but often eat it straight from the bowl, too.

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Wendy

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Sep. 4, 2007

One of the best chicken salads I've ever had! I really like the lower carb count and made it even less fat by not adding the cheese and using low fat mayo. I also did not add celery because my guest do not care for it. Still had a great crunch with water chestnuts and grapes. I took the recommendation from another reviewer and used half of the spices (minus poulty) to season chicken breast and then cooked them in a bit of olive olive and chicken broth. Everything turned out really nice. Thanks!!!

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LWELKNER

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Sep. 2, 2007

This is an excellent recipe. I was a little skeptical about the combination of all of the ingredients, but I followed the recipe EXACTLY and it was wonderful. Took it to an office party and everyone wanted the recipe.

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Shannon

Cooking Level: Intermediate

Home Town: Queen City, Texas, USA

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Reviewed: Aug. 27, 2007

yum, didn't use water chestnuts but used walnuts...great combo!!

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TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Aug. 10, 2007

excellent

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Lil' Chef

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Aug. 9, 2007

This is a great recipe for those of us who do not like too much mayonaise on our chicken salad. I also loved that it wasn't a dry chicken salad, which I really do not like. I did, however, change some things considering former reviews. I first seasoned the chicken in half of the spices the recipe called for (minus the poultry seasoning) then let it sit for a while. I then boiled the chicken in a deep skillet (with the lid on) in chicken broth and oil, which adds a great flavor to the chicken and isn't as overpowering as poultry seasoning (the broth should be about half the level of the chicken breats). I let the chicken cool and then pulled it apart instead of chunking it. I also changed it by using half green grapes and half red grapes which adds a great color to the salad. I also added some extra crisy crunched up bacon, just to add something different to the mix. I always love something spicy so a added about 1/2 tsp of red pepper flakes. I completely omitted the nuts and cheese and instead put some cheese on my sandwich. This really did turn out awesome and was a huge hit!

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riddah

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Aug. 9, 2007

I am giving this 4 stars only because my boyfriend liked it and he normally doesn't care too much for chicken salad. This for me personally had too many flavors that seemed a little too strong. I think I like the typical somewhat blander taste of a normal chicken salad. Just too strong for my taste.

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GINGERLY88

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Reviewed: Aug. 4, 2007

This was good. (Not as good as my favorite Rotissary chicken salad at Archer Farms, but a close second.) I made it pretty close to the recipe, substituting walnuts for water chestnuts and sharp cheddar for swiss cheese. I added about a tablespoon of sugar for some sweetness. I served it in a wrap with romaine lettuce. Very healthy and great for a summer lunch. Thanks!

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Blestmom4

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Jul. 23, 2007

This is absolutely the best chicken salad I've ever had! My inlaws sampled it and agreed it was quite delicious. The chopping is a little time consuming but well worth it. I cut my grapes in quarters instead of halves and left out the water chestnuts. Definite keeper!

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DBEEMILLER

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Reviewed: Jun. 28, 2007

This is good stuff!! I omitted the grapes and water chestnuts based on personal taster. I shredded swiss cheese instead of cubing it since the chicken was already cubed. I added a litte extra cheese also. I subbed 3/4 tsp sage and 1/4 tsp thyme for the poultry seasoning seeing as I was out. I served the salad on croissants and it was awesome. We had an unexpected dinner guest at the last minute and even he wouldn't stop raving about it. This will def be a part of my regular rotation!!

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FREAKITIKI97

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Jun. 25, 2007

This recipe is wonderful. My guest raved about it and wanted the recipe. The only thing I did different was subsituted Craisins for the grapes.

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Karen D

Cooking Level: Intermediate

Home Town: Riverside, Rhode Island, USA

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Reviewed: Jun. 10, 2007

The onion taste in this salad throws some people off, but I think it is excellent! I love the mixture of all the spices - it adds more than many "plain" chicken salads. I use this recipe all the time!

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RachTid310

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Reviewed: Jun. 9, 2007

THE BEST CHICKEN SALAD I've had!!! I do not like creamy salads at all and this one was the perfect texture! I followed the recipe almost exactly but I cooked the chicken in lemon-pepper first (it adds the PERFECT taste) and I did not add the swiss cheese. The grapes make it taste so refreshing and the almonds add the perfect crunch! HIGHLY RECOMENEDED!!!

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ANGIEK13

Cooking Level: Intermediate

Living In: Platteville, Wisconsin, USA

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Reviewed: May 29, 2007

This recipe is great and tastes even better the second day. For the chicken breast I used the Tyson oven roasted diced chicken breast to save time. I did add a handful of chopped white onion, left out the grapes and nuts (because I don't like nuts or grapes), added minced garlic instead of garlic powder, added three boiled eggs, and sprinkled a little curry powder on the top. It was delicious!

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Nurse Nicole

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 22, 2007

Sooo good! The best chicken salad ever! Can substitute different types of cheese if swiss is not a preference

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aprill

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Reviewed: May 9, 2007

Delicious! This was my first time making chicken salad, and to cut down the preparation time I bought two packages of sliced, grilled chicken. I also did not add the swiss cheese, and I put some sliced, crispy almonds in it. VERY GOOD.

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khanes

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Reviewed: May 9, 2007

this is a good recipe for basic chicken salad. i added a little mustard and used hellman's mayonnaise because it is less sweet than the other mayonnaise brands. i added 1/2 tsp. sage and used cashews instead of the water chestnuts (we don't like them). try it and you won't be sorry!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Apr. 29, 2007

Really good! I used about half the water chestnuts and cheese, and topped with some toasted cashews. Yum!

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THE JULIE

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Carlsbad, California, USA

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Reviewed: Apr. 19, 2007

Awesome!!! Had it at Mari's.

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Jill

Cooking Level: Expert

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Reviewed: Apr. 5, 2007

Wonderful salad recipe. It makes a perfect lunch served on a hogie roll. Now that I am doing the south beach diet, this is perfect for lunch (without the grapes for the first two weeks)

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