Reviewer:

Reviewed: Apr. 26, 2013

Just made this for dinner tonight & even my husband loved it (who only uses Thousand Island on salads no matter what)! We both loved the berries (strawberries & blackberries), the sweet dressing (I used 1/2 Splenda, 1/2 sugar and 1/2 veg oil 1/2 olive oil), and I marinated the chicken in balsamic vinaigrette as another reviewer suggested. Definitely will be making this again.

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Reviewer:

fzrdiva

Reviewed: Apr. 24, 2013

Definitely cut the sugar in half. I cut it by a third, and it still was quite sweet, especially with sweet fruit. Very easy recipe for a warm day. I marinated the chicken for a bit in a balsamic dressing that I had only a little left. It gave the chicken some flavor and gave me a container to put this recipe's dressing in. Serve with garlic bread.

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Friar Matt

Reviewed: Mar. 7, 2013

I followed the recipe exactly.. This turned out AMAZING!! Even my 6 and 8 year old loved this!

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All52008

Reviewed: Feb. 18, 2013

Excellent, light salad...dressing was very good! Evan my 5 year old daughter loved it. I didn't have pecans, so made it with roasted almonds instead...delicious!!

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Mom2NC

Reviewed: Nov. 8, 2012

Really good dressing. Used canned oranges and grapefruit (drained) in the winter months. Everyone loved it!

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Reviewer:

Tiina

Cooking Level: Intermediate

Reviewed: Oct. 25, 2012

I made this salad tonight, my picky daughters & myself LOVED IT! The changes I made was I only used 1/2 cup of vegetable oil. Others thought the sauce was too sweet, I think it came out perfect. I used 1 head of iceberg lettuce. I marinated the chicken in creamy italian dressing for 10 mins before cooking. DO NOT let the pecans cook for 8 mins, I almost burned them. Add 1 teaspoon of butter to the pan & let them brown on LOW HEAT for about 3 mins. I also omitted the onion & the mustard. I don't think its needed. I used strawberries and 2 mandarin fruit cups and added te juice to the sauce. YUMMY & DELICIOUS is what I have to say about this recipe. I will DEFINITELY make this again!

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Reviewer:

TravelJunkie

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Reviewed: Oct. 2, 2012

I never fail to receive compliments on this fantastic and beautiful salad!!!! I usually use strawberries and blueberries and honey glazed pecans.....a real winner!!

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Reviewer:

Ross613

Reviewed: Sep. 16, 2012

Delicious! I substituted raspberries for strawberries, Splenda for sugar, spring mix for the bibb lettuce, and added some feta cheese. Came out great...everybody raved.

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Reviewer:

Alf

Cooking Level: Expert

Living In: San Rafael, California, USA

Reviewed: Jul. 30, 2012

We really enjoyed this salad. I followed the recipe except for using just 1/2 cup oil, which didn't seem to make it any less flavorful. I made the recipe for just two--used 1 chicken breast for each plate, 1/2 bag of mixed greens for each, 1/2 the strawberries and pecans, and 1/2 the dressing recipe. Seemed just about right for a main dish meal. Was delicious. Will make again.

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