Reviewed: May 21, 2012

I made this for brunch tea and it was magnificent! I just used one of the rotisserie chickens from the market, and shred the meat from it. It was amazing! Definitely would recommend this!

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Reviewer:

Trav

Reviewed: May 17, 2012

As written I only gave this 3 stars. It was rather bland and a bit dry, even after making it a day ahead as suggested by other reviewers. Once I toasted the pecans, doubled the curry and added 1/2 tsp salt it was fantastic and worthy of 5 stars.

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Reviewer:

mrspaws

Cooking Level: Expert

Reviewed: Jan. 16, 2012

Used about half the mayo. Had a turkey so made this a turkey salad rather than chicken. Delicious, it was gone in no time!

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1 user found this review helpful

Reviewer:

rebekahkdavis

Cooking Level: Intermediate

Reviewed: Dec. 9, 2011

12-7-11: Ann gives this two thumbs up.

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2 users found this review helpful

Reviewer:

Rex Hutcheson

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 5, 2011

Not your typical chicken salad which is why I like it. Perfect as is!

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Reviewer:

cashoda

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Dec. 3, 2011

I made this with leftover Thanksgiving turkey, and it got raves when I took it to a ladies' tea! I served it on mini croissants, with baby spinach leaves instead of lettuce.

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Reviewer:

TwoBoysMom

Cooking Level: Intermediate

Reviewed: Dec. 1, 2011

Very good. Would be good to salt and pepper chicken before cooking. Needs more curry powder. Try almonds instead of pecans.

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Reviewer:

Clworley

Reviewed: Nov. 17, 2011

Yummy recipe. I stuff the chicken salad in a toasted pita. I line the pita pockets with shredded lettuce first. I also use mostly n/f yogurt and just a T of mayo.

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2 users found this review helpful