Reviewed: Oct. 3, 2009

I used rotisserie chicken and added red grapes and omitted the green pepper. All of my guests raved and asked for the recipe!

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Mindo313

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Reviewed: Oct. 1, 2009

Very good and easy to make! Tastes even better after refrigerating for 24 hours.

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JKL

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Reviewed: Sep. 14, 2009

Really interesting dressing. I'd say measure carefully as the sour/sweet could get out of balance without care. Leftovers disappeared quickly!

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Mark

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Aug. 13, 2009

Easy to make and excellent flavor. The kids liked it too!

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SLM

Cooking Level: Expert

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Reviewed: May 26, 2009

Made this last summer for a bbq - big hit! And yummy the next day too!

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Jennifer F

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Reviewed: May 21, 2009

Delicious great for dinner and lunch. Wonderful the next day. I am putting this on the menu for the entire summer.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Apr. 16, 2009

Loved it! I used light miracle whip, red bell pepper, omitted the onion, grilled the chicken, added pineapple tidbits, fresh mandarin oranges, and a little seasoned salt. I left the rest the same as original recipe. Next time I will stir in some chow mein noodles!

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TracyNO1NICETWIN

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Reviewed: Mar. 1, 2009

Use chunks of pineapple in this salad instead of celery and it tastes just like sweet and sour chicken cashew salad. Really good.

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gapch1026

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Reviewed: Feb. 22, 2009

I read the reviews and was intrigued by the unusual combination of ingredients in the dressing for this salad. I, too, must agree with the majority of the reviewers. This is an absolutely delicious salad. I intend to see if it tastes as good with light Miracle Whip and Splenda brown sugar blend, but this first time I used full calorie ingredients.

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Jakeberry

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

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Reviewed: Feb. 8, 2009

Excellent recipe! I used 1/2 mayo and 1/2 miracle whip, used a little less brown sugar, used a sprinkle or two of celery seed as my family doesn't like the crunchy celery in salads, and sprinkled the chicken with a half packet of Hidden Valley Ranch salad dressing mix (the powder)before baking it. Tastes great already and I just made it 2 hrs ago. Can't wait to see how it is tomorrow as others said it tastes better the next day!

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JANNINE

Cooking Level: Expert

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Reviewed: Nov. 28, 2008

Because I don't like chunks of chicken, I always use my food chopper to finely chop the chicken and the chicken is like an accessory to the salad - it's really good and I've received a lot of rave reviews for the salad. Thanks for sharing!

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TIFFANY LENNING

Cooking Level: Expert

Home Town: Pace, Florida, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Sep. 30, 2008

Really good and easy, and it makes a lot.

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sarah112877

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Reviewed: Sep. 3, 2008

My husband and I found this cashew chicken pasta salad to be a little on the bland side. I added lots of freshly chopped basil and chives from my herb garden, some sliced kalamata olives, and a heavy hand with the Salt & pepper. I still needed to add some white worcestershire sauce for some zing.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 31, 2008

This is one of the BEST recipes for pasta salad. I always get compliments on it and I get asked to bring it to all family functions! We can't get enough!

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Poppy127

Cooking Level: Intermediate

Living In: Bay City, Michigan, USA

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Reviewed: Jun. 27, 2008

Delicious - Made exactly as the recipe calls, but left out the onion! Great recipe!

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Rusty's girl

Cooking Level: Expert

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Reviewed: Feb. 20, 2008

first taste i wasnt so sure but the more i ate the tastier it was, although i made a few changes. to start with im from AUS so the mesurment in cups are smaller so i just getimated.haha i didnt add capsican(bell pepper) i used a tiny bit of brown vinigar as it was all i had adn used spring onions instead of onion. for the dressing i used mayo and added an extra 1/2 cup of sour cream as it was a bit sweet. next time i reduce the sugar and only put in 1/4 of a 1/4 cup. but was still yum and will make again

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angie

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Reviewed: Feb. 20, 2008

Great recipe! If you are looking for added color, I use rainbow rotini pasta, adds texture and color to the salad. Also add red or green halved grapes, let sit overnight and enjoy!

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momtojax

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Reviewed: Jan. 10, 2008

I left out the green peppers because we don't care for them. It tasted good but something was missing, haven't put my finger on it yet. Maybe next time I make it i'll try adding some grapes to give it a little more color.

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Sweetly

Cooking Level: Expert

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Reviewed: Dec. 26, 2007

This salad is perfection. When store was out of purple grapes, I used green. (I cut them in half to add to salad) I needed color, so I added shredded purple cabbage. I thought it added good crunch and color to the salad so now I add every time. This is a good salad to treat girlfriends coming for lunch. Everyone enjoys it.

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Sara p

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Sep. 14, 2007

This was good but not great. I too left out the celery, onions and pepper and added grapes. Maybe I should have followed the recipe and not substituted.

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