Reviewed: Aug. 4, 2009

I like this recipe but I added some mustard and honey. I also used crushed red pepper instead of red bell peppers. The husband gave it a thumbs up so I will definitely make it again!!

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Olivia

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Reviewed: Jul. 24, 2009

This is a flavorful, attractive chicken salad. I've even served it to a group men on croissants and they loved it too (after later telling me they thought croissants sandwiches was "lady" food and it would never fill them up) Only change, add about 1 tsp. of white sugar for just a little sweetness with the dill and vinegar.

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KimberlyKay

Cooking Level: Expert

Home Town: Orange City, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: May 18, 2009

Now that the weather is getting hotter I make this salad about once a week. I'll pick up a rotisserie chicken after work and whip this up in a few minutes. It's great right away or the next day when the flavors have more time to meld. I use cucumbers instead of peppers and add a bit more feta (closer to half a cup). The dressing is fantastic as a potato salad too. Seriously this is FANTASTIC.

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satto

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Reviewed: Apr. 23, 2009

This chicken salad was very good. I refrigerated overnight the mayo mixture, I omitted the red bell pepper and added some pecans.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

This chicken salad was easy to make and so very delicious. I made it three days ago and my husband has already requested I make it again! I stuck to the original recipe and wouldn't change a thing.

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SWEETHOTT33

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Reviewed: Nov. 7, 2008

This was pretty tasty, and definitely a big change from the "norm." I liked it, but I'm not sure just how much yet. I may make it again in the future. Thank you for sharing!

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NATALIESHD

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Reviewed: Jul. 18, 2008

This chicken salad was pretty good. The cider vinegar and the feta cheese give it a really strong flavor. We paired it with fresh tomatoes and it was enjoyable. Probably won't make again though.

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Heather

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Jul. 10, 2008

This was the 1st time to ever make chicken salad & it was easy and tasted GREAT!!! thanks I will pass this one on!

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cindyv05

Cooking Level: Intermediate

Living In: Lamesa, Texas, USA

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Reviewed: Jun. 26, 2008

I followed the directions and I liked it, but I wouldn't be in a rush to make it again. It was ok.

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MELISSAKENEALLY

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Reviewed: Jun. 17, 2008

DELICIOUS! I used leftovers from the Roast Sticky Chicken-Rotisserie Style recipe. I used garlic powder in place of fresh garlic. I did not refrigerate for any length of time, served for lunch. Served with boston bibb lettuce leaves. Will make again.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: May 21, 2008

This is one of my favorite recipes! I use a 12.5 ounce can of chicken to save time on cooking the chicken. Thanks for sharing!

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Rebecca Lewis

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Reviewed: Apr. 21, 2008

I love chicken salad. I could never make it taste good when i made it until i discovered your recipe. This chicken salad is honestly the best chicken salad that i have ever had. I think the cider vinegar is what gives it a lot of flavor. I use this as my chicken salad staple now!!!!!

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zeta

Home Town: West Memphis, Arkansas, USA

Living In: Columbia, Missouri, USA

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Reviewed: Oct. 17, 2007

This was really yummy! Because some reviewers had found it bland, I first marinated the chicken in a Mediterranean-style marinade (I thought that would pair well with the feta and red peppers) containing oil, lemon juice, lots of garlic, red wine vinegar, oregano. After that, I cubed the chicken and sauteed it, and threw in some chopped onions and the red peppers at the very end. This was a personal preference - I don't really like crunchy veggies in my chicken salads. Other than that, I followed the recipe and it turned out really well. I'll definitely use the recipe again - thanks!

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Alane

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 7, 2007

This recipe is excellent. Simple, fast and tastes great. I used just under 1 Tbsp dried dill instead of fresh. Thanks!

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FOOSHCATRAZ

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2007

I have made this recipe twice now and we enjoy it very much! I didn't change anything. The flavors are a wonderful blend. It's also really easy to make too. It never lasts long. Thanks for a great recipe!

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Lisa

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Reviewed: Jun. 12, 2007

I have been making this recipe for years now, and I have to say it is one of my most favorites. I like it exactly the way it is, but sometimes I do use a little less dill in case I'm taking it to a picnic as not everyone is a super dill fan. I do cut up the chicken into bite-sized cubes after it has been baked and cooled--and I don't chill the dressing separately. I just mix everything together and then let the whole thing chill overnight. I love to serve it in mini-pita pockets with a little bit of spinach leaves or lettuce. So much flavor, and always a hit at a picnic. You should definitely give it a try.

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ALittleBitOfSugarAndSpice

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2007

Fabulous!! I actually cheated and used a cooked rotisserie chicken from the grocery store (without the skin) and used a few leftover bleu cheese crumbles with the feta, but other than that, stuck to the recipe and it was SOOOOO good! It's nice to have a recipe that uses cider vinegar for a change instead of balsamic, though I love them both. I left it in the fridge for about 2 hours to mix and chill, and it was divine. Thanks for submitting this recipe - it's a keeper for me.

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vanessajbaca

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 14, 2007

My husband and I have been taking this to work for lunch daily. It is very good, but I added a little less feta the second time I made it. The dill really brings out the flavor.

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Leah

Cooking Level: Intermediate

Home Town: Cumberland, Rhode Island, USA

Living In: North Attleboro, Massachusetts, USA

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Reviewed: Mar. 8, 2007

I used chicken breasts that had been baked with hot sauce, so I'm sure that had an impact, but I thought this salad was WONDERFUL. I used 1 T dried dill instead of the fresh, and I only let the flavours meld for about 10 minutes at room temperature.

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KGOLD

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Jan. 16, 2007

This was a good receipe. I followed the receipe exactly. The red pepers really brought out the flavor.

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Lisa R.

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