The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 29, 2008
Super easy and quick and makes plenty of dressing. I used black pepper and mustard. I took it to a dinner party and had several people comment on how good it was and they also asked for the recipe. Will make again!
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Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 28, 2008
This is one of my favorite salads. I always have the dressing prepared in my fridge, it's that good! Equally delish using all given ingredients or using raspberry vinegar. I use 1/4 of splenda instead of the sugar when making this. Everyone I serve this to loves it! :)
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Cooking Level: Intermediate

Home Town: Miami, Florida, USA
Living In: Pembroke Pines, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 23, 2008
Great recipe! Others suggested reducing the oil and sugar and I did so. The dressing was delicious. I had no vegetable oil so I used EVOO and shallot instead of onion. I used Romaine lettuce,fresh strawberries and forgot the pecans. For the chicken I marinated it overnight in the white wine vinegar, orange juice and herbs of Provence. This gave the chicken a great flavor. I would use this recipe again and try other salad greens and fruits.
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Home Town: Salley, South Carolina, USA
Living In: Aiken, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 31, 2008
This was really good! I made it with a bit less oil, almonds instead of pecans since that is what I had and used some leftover grilled chicken that had been marinated. Not one drop was left. Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 26, 2008
Wonderful recipe. Simple, easy and elegant...and so very adaptable. Even if you change the fruit, the nuts and/or the method of cooking the chicken, it will still be delicious. I baked the brined chicken at 360 for 20 minutes, with a light basting of balsamic vinaigrette (grilling was not an option) but otherwise followed the recipe. Alas, there were no left-overs. Everyone asked for the recipe. This is definitely a keeper - so simple to prepare and so good to eat.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 25, 2008
Delicious Salad. Will definitely make again. Didn't put all of the dressing in the salad, left some out so people could add more if desired.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 23, 2008
This recipe was incredible!!!! My twist was using 3 small bags of salad greens and adding 2 small cans (drained) of mandarin oranges. I also marinated my chicken overnite in italian dressing before browning it in a pan with olive oil. My guests ate this as their main dish and devoured it minutes. Next time I'll double it. The dressing was perfect.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 22, 2008
What a great recipe for dinner on a hot day! I combined the advice of several other reviewers and reduced the sugar in the dressing to 1/4 cup, the vegetable oil to 2/3 cup and used 1/2 a minced shallot for the onion. To toast the pecans, I put them in a 325 degree oven for 4 minutes - no problem with scorching this way. I did use strawberries, as local ones have just come out, but look forward to trying this recipe with other fruit as others have suggested. There is also dressing left over to put on greens. Thanks for the recipe Karena
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Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 19, 2008
This is also great if you take out the chicken and replace with 3 oz. cream cheese cut into small chunks (freeze it first) I also add chopped onion. Sounds weird but it is my signature salad!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 4, 2008
absolutely wonderful. the sauce is kinda ugly but tastes great and makes a great medium between the strawberries and the salad.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 17, 2008
Made this as a side salad to dinner with out the chicken and it was Fabulous. Used only 1/4 red onion. Color of dressing not great looking, but taste great. I agree, this is quality salad you usually get out. Easy to make and everyone from 20YO male to 70 YO female loved it. Had a little trouble w/pecans, burned them twice. 8 min on med high seems like too much. Cooked them on low and watched carefully. Will make again, thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 12, 2007
I used raspberry vinegar, 3/4 cup of oil and 1/4 cup of water and replaced the sugar with Stevia. It was a huge hit with the friends I made it for who asked for the recipe for the dressing.
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 17, 2007
Fabulous; tastes like a restaurant salad. I used red onion in the dressing and the kids asked I flavored it with starwberries; it was pretty and tasty. This is a keeper. For faster prep, I keep grilled chicken breast strips in the freezer. I used only 1/2 cup of veg oil for the dressing.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 18, 2007
What a great salad! This is a lovely and delicious entree salad. I subbed Splenda for the sugar in the dressing and it was still wonderful. We'll definitely be having this again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 18, 2006
Dressing was wonderful! Used Hazelnuts instead of what was recommended in recipe. Used clementines as fruit - unfortunately they had seeds. Overall, a very good chicken/salad recipe. Would recommend it.
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Ron
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Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 29, 2006
Used a red onion and it was delicious!! Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 16, 2006
Excellent. My dinner guests raved about the blend of flavours and the dressing. My modifications were as follows: I reduced the sugar to 1/4 cup. I reduced the oil to 2/3 of a cup. I minced half a shallot and this was sufficient onion. Even in making these changes there was more than enough dressing. I substituted diced pink grapefruit, orange, and pear for the strawberries. Lastly, I used red and green Baby Romaine instead of the Bibb lettuce. I recommend not tossing the salad with the dressing. Serve it on the side allowing your guests the opportunity of satisfying their individual needs. I have made this salad with chunks of cooked salmon (skin removed) and it was excellent as well. Thanks, Karena.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 27, 2006
Amazingly delicious and refreshing! Made with black pepper instead of white.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 18, 2006
yum! this is a delicious summer dinner recipe. i made the dressing as written & it was great, not too sweet after all. doubled the strawberries & added a can of drained mandarin oranges as an extra treat. i couldn't find bibb lettuce at my grocers so we made our salad's base with mixed field greens. many thanks karena!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 16, 2006
This is a GREAT salad! I cut the oil in half to reduce calories and fat. My husband agreed that this was the kind of salad we usually only get in restaurants.
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