Reviewed: Nov. 17, 2008

Very, very good. I left out the green peppers as a personal preference and used rotisserie chicken, otherwise used the recipe as written.

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TMVA

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Reviewed: Nov. 14, 2008

I have been making chicken salad like this for a long time and it is delicious! I add red grapes with the dried crans, and since I have been adding my "secret" ingredient, it has gotten even more raves. I add one teaspoon of Chinese Five Spice Powder. Nobody can identify the special addition, but if you try it, you'll see just how much it improves the taste. It is indescribable!

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Nonnie Z

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 2, 2008

This was my first time making chicken salad, and it turned out very well. I did not add green pepper or green onion, but I added green apples and red seedless grapes. My husband and I both agreed that it was great. I'll definitely make this again.

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Jenni C

Cooking Level: Intermediate

Home Town: Steger, Illinois, USA

Living In: Batavia, Illinois, USA

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Reviewed: Oct. 29, 2008

I LOVE this salad! I leave out the bell pepper but add about 1/2 cup diced green apple. I use some curry, dill, and a bit of Splenda to season the light mayo. I omit the season salt (none on hand). We stuff this into whole wheat pita pockets. It rivals the chicken salad we get from the deli!

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Joelle

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

This chicken salad is really delicious. I didn't have paprika, so i used a combo of cayenne and allspice, which worked. It's a great combination of salty, sweet, spicy, everything. I will definitely make this again. I agree with others who said that it shouldn't be limited to the holiday section.

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kristen

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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Reviewed: Oct. 24, 2008

The cranberries give this a great sweet flavor while the celery and nuts give it the crunch it needs. Better when it has a good amount of time to sit.

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Oct. 14, 2008

I made this last night for lunch today - I can't wait! Used two chicken breasts with red onion instead of green. Also followed other reviewer's instructions and added half plain yogurt and half light mayo to ease the guilt a little. Very pleased with the result. Will keep this in my file of favorite recipes :)

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Cookie's Mom

Cooking Level: Intermediate

Home Town: San Ramon, California, USA

Living In: Plano, Texas, USA

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Reviewed: Oct. 8, 2008

I love Arby's chicken salad and this was pretty close. I took it to a family picnic and everyone thought it was great and requested the recipe. I did use 1/2 mayo and 1/2 plain yogurt since we're not all mayo fans. Still was fantastic.

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Kelli

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

Fabulous! I made this recipe for a baby shower and we served it in croissants. What a hit. I did leave out the green pepper because too many don't like green pepper. I added four green onions and used turkey. It was yummy and I could hear people all over the room commenting how good it was. I had doubled the recipe and a little bit more. Easy to make.

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lynn c.

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Reviewed: Oct. 4, 2008

I really didn't like the taste of the paprika. It ruined it for me. I was quite disappointed as I didn't realize how much it would alter the flavor. It was very expensive to make and I couldn't eat it. I gave it four stars since maybe if you like the taste of paprika you will like the salad-for me it was just too overpowering. If I had left that out I think it would have been very good.

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JoAnna Griffin

Cooking Level: Intermediate

Living In: Longwood, Florida, USA

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Reviewed: Sep. 30, 2008

Wow! This was very very yummy and easy to prepare. I served it on toasted ciabatta bread. I will be making this often!

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Isabelle

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2008

This was an amazing recipe! I was a bit skeptical about the cranberries, but after tasting it I realized the cranberries make the perfect complement to the slightly crunchy pecans. I also seasoned the chicken with some garlic powder and salt/pepper. I used an extra dash of peprika to give it a bit more oomph, and used 1/2 of seedless grapes and 1/2 cup of sliced apples. Simply amazing!

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LatinSizzle

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Reviewed: Sep. 22, 2008

This was the best chicken salad I have ever had!! I made a few adjustments... instead of bell peppers, I used white onion and I also added half of a peeled carrot. It turned out to have the best flavors!

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Jenn

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: New Braunfels, Texas, USA

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Reviewed: Sep. 22, 2008

I really enjoyed this chicken salad recipe. I used Craisins and then used toasted walnuts instead of the pecans. Also, I left out the green pepper. Otherwise kept the recipe as written. Delicious and a nice change of pace from my usual chicken salad recipe.

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Cat

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2008

Great recipe! Thanks for sharing.

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KLA2112

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Sep. 13, 2008

Magnificent! As others have said, it gets even better over time.

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Tom

Cooking Level: Expert

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Reviewed: Sep. 10, 2008

this is great

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candace

Cooking Level: Beginning

Home Town: Orlando, Florida, USA

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Reviewed: Sep. 10, 2008

I made this recipe for a Christmas in July party. To make it more festive, I made a crescent roll wreath (by placing the triangles in a circle with the wide ends touching and points facing out), filled it with the chicken salad, then folded the points over. I brushed the top with egg white and baked it at 350 for ~25 minutes. It was the hit of the party!

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Niki H

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Reviewed: Sep. 7, 2008

My number one Chicken Salad. Even people that say they do not care for chicken salad end up asking for the recipe! Tiny change though, I use apples instead of the cranberries. SOOOOO good!

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