Reviewed: Nov. 5, 2009

This salad was very delicious. We added extra cranberries and put in some wonderful sweet red apple pieces. Every flavor was balanced out and the balsamic vinegar really made it pop. I would definately service this again.

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Mad Cook

Cooking Level: Expert

Home Town: London, Ontario, Canada

Living In: Shorewood, Illinois, USA

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Reviewed: Sep. 7, 2009

A wonderful flavor burst! Thinking the balsamic vinegar really made this 'pop.' Thanks for sharing; we're enjoying it this evening....again :)

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GrammaKD

Cooking Level: Expert

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Reviewed: Jan. 8, 2009

Man, this is the best chicken salad I have ever made! Thank you so much for sharing! I didn't have any balsamic vinegar (which could have made this even better!) so I substituted red wine vinegar and about 1/2 tsp of sugar. YUM! UPDATE: I made this again and used the balsalmic vinegar and it did turn a funny color. It tasted awesome, but for better presentation I think I'll try finding the white balsalmic other reviews mentioned.

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Red

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 5, 2008

One word... YUMMY!!!!!!! The mix between the salty and tart is wonderful, I couldn't stop eating it!! This will be used again and again in my house!!

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LISA3267

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 25, 2008

I chicken salad. It is one of my favorite foods. I have had better. But this one was pretty good.

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hannah20

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Reviewed: Aug. 9, 2008

I haven't tried this recipe yet but I just wanted to let the other reviewers and anyone who wants to try know that there is a white balsamic vinegar. The flavor is a little different than regular balsamic but it will solve the color issue most people seem to have.

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BNNYBTT

Cooking Level: Expert

Home Town: Lockland, Ohio, USA

Living In: Goodlettsville, Tennessee, USA

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Reviewed: Aug. 4, 2008

I love this recipe. It is a wonderful combination of flavors and is so easy to make. I often use the left overs when I bake chicken.

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Cindy

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Reviewed: Jul. 21, 2008

This is my favorite chicken salad ever. I have been making one almost identical to this one for 5 years and everyone always wants more. Good on almost anything.

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Foodie63

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Friendswood, Texas, USA

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Reviewed: May 26, 2008

Your recipe for this salad was very good tasting, we liked it very much and I plan to make it again. Thank you for sharing your recipe.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Apr. 1, 2008

This is the best chicken salad recipe I have ever tasted. As for the color, it doesn't bother me. It look about like tuna fish salad does. I boiled the chicken while I chopped the other ingredients. I don't think it would have tasted much different had I grilled it.

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ZACHANDBECKY

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Reviewed: Dec. 10, 2007

I suppose that it may not be fair to rate this so low, because I cut back on the mayonaise, as we don't like things so mayonaisey, but it just did not do much for our family. I liked the basic concept of cranberries, walnuts and chickens, but next time would replace the balsamic vinegar with mustard, and perhaps add some apples or grapes.

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elisaveth

Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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Reviewed: Nov. 5, 2007

Wonderful! i substituted raspberry balsalmic vinegar and it added an extra kick to it, but did turn it a scary grey color. but tastes great!

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GODSARTIST

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2007

Wonderful blend of tart and sour tastes. The celery and onion (I used a small shallot) add a nice crunch.

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FAYJANE

Cooking Level: Expert

Home Town: Gardner, Kansas, USA

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Reviewed: Sep. 24, 2007

This was phenomenal, and on whole wheat bread, it was a truly filling and satisfying sandwich. I used leftover chicken breast we'd grilled the day before so it took no time to prep. Definitely a keeper!

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ENOXALLEN

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jun. 28, 2007

I was surprised how wonderful this salad was! My kids loved it. It didn't look too appealing, so after I mixed it together I sprinkled more cranberries on top and whole walnuts. It helped a bit. My son likes the salad for sandwiches with pita bread, too.

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Kari Lynn

Home Town: Billings, Montana, USA

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Reviewed: May 29, 2007

Replaced cranberries with chopped red grapes ; excellent. The vinegar/lemon juice gives the salad a subtle kick..

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2007

I made this recipe this evening to give to a friend who just came out of the hospital. The salad tastes great. It looks, however, disgusting. The salad is a pasty mud colored mixture. I added extra cranberries and some apple, hoping to have distinguishable color, to no avail. I also used roasted chicken instead of the sauteed chicken breasts If you make this, be prepared for an off-color salad. I think I will try this again using white wine vinegar or tarragon vinegar instead of balsamic.

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BONSTEAD

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Reviewed: Jan. 2, 2007

I made this for a group coming over and everyone loved it. The only thing I wasn't crazy about was the color the balsamic vinegar turned it. It didn't seem to bother anyone else. They ate every bit and asked for the recipe.

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MEJANE2

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Reviewed: Dec. 4, 2005

I wish I could give this 10 stars! I followed the recipe exactly except I prebaked the chicken in the oven (375 for 35mins). I used light mayo. Next time I'll cut down on the mayo just a little, maybe 3/4 cup. That's just my preference. This was an awesome lunch! So pretty. A great way to get some spinach too! I had mine with quite a bit of spinach to "cut" the mayo a bit. EDIT: Two years later, I still make this and get requests for the recipe ALL the time. Try it!

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SILVERISNOW

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 3, 2004

I've made this twice now and the only change I make is raisins for cranberries. Love this recipe because it's simple & delicious. My only advice is make a big batch, enjoy for days and be sure to thank Deb!

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