Reviewed: Jan. 19, 2009

This recipe is fantastic! I just served it at my sister's baby shower and at a picnic lunch the following day. I do not use the lettuce leaf, AND I always serve it on croissants which make it that much better. I was asked repeatedly for this recipe---everybody at the shower raved about it. This is definitely one of my go to recipes.

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RRAMWMS

Cooking Level: Expert

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Reviewed: Jan. 18, 2009

They tasted great and were a hit at the party! No changes needed.

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Valerie

Cooking Level: Intermediate

Living In: Clarkston, Michigan, USA

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Reviewed: Jan. 17, 2009

Great recipes. I would definitely double the curry..adda little salt and pepper..and a bit more mayo. Excellent.

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TRUDY

Cooking Level: Expert

Home Town: Naples, Florida, USA

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Reviewed: Jan. 16, 2009

This recipe is Fantastic! I am absolutely in love with this Chicken salad!! This is by far the best chicken salad recipe I have ever tasted! Thank you! I now have something new to take for lunch at work!!

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Mrs. Lee

Cooking Level: Beginning

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 15, 2009

I made this today from leftover chicken that I roasted for dinner last might. I roasted it with this recipe in mind! It was fabulous. I love the combination of soft chicken, crunchy celery and nuts, sweet apples and chewy cranberries. I will make this as often as I roast a chicken! Perfect anytime of year. Thanks!

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Susan

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Reviewed: Jan. 1, 2009

Try a vegetarian version of this recipe in whole wheat pita pockets. I used Quorn “Naked Chik’n cutlets”, defrosting them by cooking in Imagine Foods “no-chicken broth” for a few minutes. I also boiled some frozen chicken breasts in the broth for my non-vegetarian family members. The broth added flavor and I reused it after cooking to moisten my dog’s dry food.

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ambloomer

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Reviewed: Jan. 1, 2009

Awesome! Had to double the curry, I also added a bit of cayenne pepper. I toasted small squares of fresh sourdough bread, perfect appetizer. Thank you!

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ALICIAJOY

Cooking Level: Intermediate

Home Town: Kenai, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 21, 2008

I made this exactly as the ingredients were listed. I also added some pineapple, simply because someone just gave me some fresh pineapple. I also thought it needed a little salt to bring out the flavors. This certainly is a terrific salad and would be great for a party

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BONGO1578

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

awesome! everyone loved these. the apples and dried cranberries make it very fallish. i served it to our guests as an appetizer the night before thanksgiving. wouldn't change a thing!

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alohakix

Cooking Level: Expert

Home Town: Seal Beach, California, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 24, 2008

YUM! A perfect tea sandwich for a baby shower, actually my husband ate all the left overs! Delish!

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Leslie

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: Modesto, California, USA

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Reviewed: Nov. 23, 2008

I used Pillsbury Crescent rolls. I sliced them into thin pieces and pushed the center down, so when they baked they would be flat to better support the mixture. I then placed a spoonful of the mixture on top of the crescent slices after they were baked. I stuck a toothpick in the center of the slices to assist people in picking them up. I also used whole wheat bread squares that I found at the grocery store for appetizers.

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jchirc1

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Reviewed: Nov. 20, 2008

awesome! served on croissants as others suggested. would double the curry powder though, otherwise you can barely taste the curry flavor.

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Makalika

Cooking Level: Beginning

Home Town: Buckeye, Arizona, USA

Living In: New York, New York, USA

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Reviewed: Nov. 18, 2008

I made this for a meeting in which I had to bring the snacks. I served it in the mini filo cups and everyone loved them. I cut the celery and apple very small to make sure there was some in every cup. I followed the recipe exactly. I also made a shrimp version by substituting the chicken for canned shrimp, using 1/4 teaspoon curry powder and 1/4 teaspoon Old Bay Seasoning. That was also a hit. Thanks for a great recipe

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Patty

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Nov. 9, 2008

Robin, Robin, Robin! This is a fantastic recipe. I thought that I had all the ingredints but found that I had purchased fresh cranberries instead of dried. I just chopped them up and used them anyway. I think I ate about 1/3 of the curried chicken before I got around to making the sandwiches. I took them to a baby shower and the attendees raved about them. I'll be making these again this week for a going away party. You really hit it out of the park with this one! Many thanks

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Debbie M

Cooking Level: Intermediate

Home Town: The Woodlands, Texas, USA

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Reviewed: Nov. 3, 2008

Very good! Great flavors. I used extra pecans and about half the mayo mix. Will definitely make again for the next party.

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Lisa

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Reviewed: Oct. 17, 2008

what an awesome little snack for a get-together with the girls. Super simple, tastes so yummy.

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Trin

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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Reviewed: Oct. 7, 2008

I love this chicken salad. I get requests for it from friends and co-workers whenever there is a luncheon. Thanks!

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rosebetween2

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Reviewed: Oct. 6, 2008

I used this recipe for an Afternoon Tea party and it was a big hit! I did cut back on the dried cranberries to 1/2 cup and increased the curry powder to 2 tsp. since I wanted more of a curry taste, yet it was still very subtle. Else, it's such an easy and very delicious recipe. Thanks for sharing!

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MKOHRUMEL

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Reviewed: Oct. 5, 2008

Used a lot more curry powder than in the recipe - and I put it in philo dough cups, it was the hit of the party - so much so that people were making note that I was the guy who made the "curry things".

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