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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3 users found this review helpful

Reviewer:

Cooking Level: Intermediate

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

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

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

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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Reviewer:

Leah

Cooking Level: Intermediate

Home Town: Cumberland, Rhode Island, USA

Living In: North Attleboro, Massachusetts, USA

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

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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Reviewer:

Lisa R.

Reviewed: Dec. 17, 2006

I have to say I made this recipe both with and without the feta and although I enjoy feta, I prefer the salad without. I also used miracle whip instead of mayo. I used about 1/2 cup of red bell pepper and a 1/4 cup of celery. Very good.

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mle.1975

Reviewed: Nov. 22, 2006

So very good, the only thing is my family is so picky they wouldn't even try it. I will be making it for myself and for luncheons though.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

Reviewed: Nov. 11, 2006

This was fabulous! I was just trying something different when I came upon this must have recipe. I used goat cheese the second time I made it and liked the flavor even better. This is great to have some in the fridge for a quick snack.

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