Reviewed: May 14, 2012

I really liked this and so did my husband. Never used the food processor before for this but it helped to make it fine enough for a sandwich, instead of the usual chunky. I reduced the celery a little and added some finely chopped green pepper. Hubby doesn't like too much celery. Plus i used chicken that had been on-the-bone chicken breasts. Used Marzetti cole slaw dressing, the only kind I could find. Susie

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Reviewer:

SEBC

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Germantown, Tennessee, USA

Reviewed: Dec. 7, 2011

As many other reviewers had done, I made my own cole slaw dressing as I didn't want to have a whole jar of it looming in the fridge waiting for me to find another use for it. I liked the ease of this recipe. I poached the chicken breasts while I waited for the dressing flavors to marry in the fridge. And once the chicken breasts cooled a bit, I plunked all the ingredients into the food processor. Presto, chicken salad! Next time I will add the lemon juice at the end when mixing in the salt and pepper as I think my half a lemon was extra juicy as that was all I could taste (not a terrible flavor, just not great). Thank you Rich for posting this recipe, definitely a keeper once I get the lemon ratio right!

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Reviewer:

Jessica Paige

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Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Havertown, Pennsylvania, USA

Reviewed: Sep. 9, 2011

This was a hit, and I'll be making this again this way. I served it on slices of baguette with a sliced grape on top. Two big serving platters disappeared and there were only 8 guests, :). I didn't add the slaw dressing as I didn't have any on hand and I have to admit I used two cans of chicken from Costco rather than fresh chicken breasts because that is what I had. Even still it was so good, and the texture was amazing. My grown kids have been asking me to make it again.

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Reviewer:

MemaG

Cooking Level: Expert

Home Town: Portage, Wisconsin, USA

Living In: Seattle, Washington, USA

Reviewed: Jun. 1, 2011

Wonderful! I use 1 lb chicken to ingredients listed, plus add a green onion and Tony C. To me it is best to chop the veggies a bit first, then add chicken so it remains slightly chunky. But it tastes wonderful either way.

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5 users found this review helpful

Reviewer:

curlygirl

Cooking Level: Expert

Living In: Bossier City, Louisiana, USA

Reviewed: Jan. 21, 2011

It was good but it was hard to use the food processor. It could have been mine but it was too small to fit the celery and chicken. Eventually the chicken and celery which had to be done separately turned out minced instead of bite-sized like in the picture. But even though my girls did not want any, my Husband and I ate it all.Thanks for a recipe that allowed me to use up leftover roasted chicken.

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7 users found this review helpful

Reviewer:

SCC

Reviewed: Dec. 12, 2010

GREAT BASE! I added red grapes, chopped walnuts, seasoning salt and garlic powder. Served it with crescents! Sooo yummy and very easy!!

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12 users found this review helpful

Reviewer:

reah1125

Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

Reviewed: Jun. 8, 2010

So far this is the best recipe I have found for chicken salad. Has a very good taste to it, the only thing I added was a few sprinkles of garlic powder, only because I love garlic in just about anything. So simple to make, about a half hour and you have a weeks worth of lunch!

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9 users found this review helpful

Reviewer:

Marcie

Cooking Level: Intermediate

Living In: Texas City, Texas, USA

Reviewed: Jun. 2, 2010

Because I didn't have a couple ingredients, I was forced to improvise. I subbed a carrot for celery and creamy Italian dressing (Pfeiffer) instead of cole slaw dressing. It was perfect! I thought the food processor might be a bit much, but it gave it a great consistency!

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Reviewer:

jjbb1121

Reviewed: Feb. 28, 2010

This chicken salad is so yummy and so easy to make. I used the chicken breast that I had leftover from the rotisserie chicken I bought from Costco. The flavors from the chicken when quite well with the ingredients in this recipe.

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10 users found this review helpful

Reviewer:

Sumalee and David

Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

Reviewed: Feb. 27, 2010

I made this for Friday Food Day at school for hungry teachers. We were all tired off soups and meatballs in the crock pot and wanted something that made us feel like spring is just around the corner. This chicken salad was a hit! I read the reviews and added toasted slivered almonds and red seedless grapes to mine. With those items it had all the right textures and color. I provided croissants to make sandwiches.

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9 users found this review helpful