Reviewed: Aug. 25, 2008

I took others suggestions and used less olive oil. I used about 1/2 what the recipe called for. I though the recipe was really good after that. I think the key is to use an aged balsamic so that the there is a more mellow taste. I actually used an aged pomegranate balsamic vinegar. When I tried this recipe for a sandwich pieces kept falling out so I blended it in a food processor with just a couple of tablespoons of cream cheese. Oh my gosh, sooo much better!!!!

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MISCONDUCT


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Reviewed: Aug. 17, 2008

Very good and easy to make. I'm not a fan of raw onions so I left the onion out. I also substituted 2 T. Balsamic Vinegar salad dressing & used only 3 T. Olive oil. I ate the chicken salad topped with a little honey mustard salad dressing. Will definitely share with friends and family!!

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tdalrymple

	Cooking Level: Intermediate Home Town: Cary, North Carolina, USA
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Reviewed: Jul. 25, 2008

I scaled the recipe to 3 servings, used gala apple and served in boston bibb lettuce wraps. This was a nice change of pace for a chicken salad.

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GodivaGirl

	Cooking Level: Expert Home Town: Youngstown, Ohio, USA Living In: Virginia Beach, Virginia, USA
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Reviewed: Feb. 23, 2008

Great for using up odds and ends in your fridge. Instead of walnuts I threw in a handful of unsalted trail mix. The baby spinache was a good addition as well.

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Krista


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Reviewed: Jan. 31, 2008

I love the flavors in this recipe. Packs well for picnic lunch.

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wat2eat


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Reviewed: Oct. 4, 2007

Excellent! I made this for a bridal shower and everyone loved it! Nice change from the traditional chicken salad with mayo. Personally I found the serving sizes are large.

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cashoda

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: Aug. 10, 2007

I made this for my husband when the kids weren't here for dinner. He ranted and raved! It is soooo good! Thanks for the recipe. I used some left-over grilled chicken that had a little seasoning on it. We rolled it in romaine leaves! MMMMM. It is perfect for a warm summer evening, but I bet it would be good with the chicken warm, too, in the fall.

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racedavies


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Reviewed: Jun. 12, 2007

I'm three for three on salad recipes this week which is sooooo disappointing. I love balsamic vinegar, but this was just way too dry. I kept pouring on my vinegar and it just didn't do it for me. I loved the apple, celery and used salted pecans which was delicious, just too dry.

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BIGRED227


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Reviewed: May 3, 2007

I have used this recipe many times for company over the last year. This recipe is EXCELLENT and gets rave reviews every time. Simple and delicious. I've switched red onion for the scallions depending on what was in the house. I usually bake skinless, boneless chicken cutlets with a little onion and garlic powder. After they have cooled in the fridge I cube them and make the recipe. This dish seems to be universally appreciated. Well done!

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barbflu


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Reviewed: Feb. 13, 2007

This is great the first day and even better the second. Super Stuff and so easy with a storebought rottiserie chicken.

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NotCrazyYet

	Cooking Level: Intermediate Home Town: Issaquah, Washington, USA Living In: Snohomish, Washington, USA
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Reviewed: Feb. 3, 2007

Great! Easy & yummy! I like it wrapped in a wheat tortilla.

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sara


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Reviewed: Oct. 15, 2006

This was okay. I thought that by this being a "chicken salad" it would be more together/coagulated in order to use it on a sandwich. However, this was very piecey, and somewhat dry. Although I did eat it on crakers, and the general flavor was pretty good, I guess it just wasn't what I expected.

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Schadler

	Cooking Level: Intermediate Home Town: North Adams, Massachusetts, USA Living In: Chatham, New York, USA
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Reviewed: Sep. 3, 2006

This was very good. I used pomegranate seeds instead of an apple and red onions instead of green onions. I left out the celery. And I put it on a bed of lettuce. And this was very easy to make. I'll make this again.

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EMarie

	Home Town: Los Angeles, California, USA
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Reviewed: Aug. 25, 2006

This is really good and very easy. I used chopped pecans because it's what I had and canned chicken because I was too hungry to thaw and cook the chicken. I put it in a tortilla with some romaine and made a wrap and it was great. I think it would also be good wrapped in lettuce leaves.

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Laurie


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Reviewed: Aug. 5, 2006

I decided to try this recipe to use up some leftovers. Initially we didn't think it was going to be very good. In fact, my husband put some frozen corndogs in the oven as a backup for himself! However, after combining the salad with some spring mix greens and sprinkling just a bit of sugar on top, it was delicious! My husband even enjoyed it over the salad greens. Will be making this again!

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TAYLORBUNCH


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Reviewed: Jun. 13, 2006

Loved this! Simple and a refreshing change from the mayo ones. I've made this twice - once with the dark balsamic and once with the white balsamic and I liked the white better, but both were great. I added a little honey to the dressing both times as it cuts the sharpness of the vinegar just a bit. YUM!

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Jana


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Reviewed: Oct. 10, 2005

I loved this recipe. I added 1 tablespoon of honey and it tasted great.

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LUVKRISTENE


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Reviewed: Sep. 28, 2005

A winner in my house! Of course, I altered a bit (I adapted it for 2 people)... 1. I used 1 grilled chicken breast from the prepared foods section of the grocery store 2. Diced red onion instead of green 3. I added about a teaspoon of honey to the oil and vinegar 4. I added about 2 handfuls of baby spinach.

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