Reviewed: Feb. 4, 2009

If I could give this recipe six stars, I would. This is the best chicken salad I have ever had! I had about a cup of chicken left from my "Roast Sticky Chicken" from this site. I quartered the recipe and followed it to a "T", except for the peppers (I was out). I served it on a bed of baby salad greens. I can easily see myself serving this to company.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Feb. 1, 2009

Very tasty recipe. I only modified the recipe in a couple of places and loved the overall idea of this recipe. First, I didn't have dried cranberries, but did have dried cherries--totally delicious too. Second, I hate green pepper, left it out--fine without it. Finally, I watched one of my favorite cooking shows recently and the host suggested cutting the mayo with another liquid to keep the mayo from being too "gloopy" and I tried her idea on this recipe. I added about 2 tablespoons of chicken stock to the mayo and it did make the overall consistency much creamier than it would have been, and I liked it. Other things my tv chef suggested to thin the mayo and could easily work in this recipe: white wine, milk, or water.

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Laurel

Cooking Level: Expert

Home Town: Bronson, Kansas, USA

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Reviewed: Feb. 1, 2009

I followed the advice of one of the reviews and used poultry seasoning in the chicken salad and felt it was too strong of a taste for the salad. I made it with red grapes and sliced almonds, it was good. The next time I will follow the original recipe and omit the poultry seasoning. It will be much better. Great color presentation.

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Deborah

Cooking Level: Expert

Home Town: Granite City, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 27, 2009

Made this for lunch. I followed the recipe exactly. This is SO awesome. I'm still salivating over this chicken salad. My daughter ended up picking the craisins out because she thought it was too sweet. The rest of us thought it was delicious. Wouldn't hesitate serving it to guests.

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LOVEPUZZLES

Cooking Level: Expert

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Reviewed: Jan. 27, 2009

Very flavorful. A nice change from plain old chicken salad.

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Jill

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

This recipe was outstanding...I had to augment it just a bit for what was in the cupboard and knowing my aversion to too much raw onion.... 4 cups cubed, cooked chicken meat (breasts only) 1 cup mayonnaise 1 teaspoon paprika 1 cup dried cranberries 1/2 cup chopped celery 1/2 a small green onion, chopped and drissled w/ lemon juice 1 clove minced garlic 1/2 medium yellow bell pepper diced small 1/2 cup roasted organic pumpkin seeds 1 pinch seasoning salt 2 pinch cumin powder 3 pinch adobo seasoning 1 pinch ginger powder ground black pepper to taste YUM-O!

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kmcgrath

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Reviewed: Jan. 26, 2009

Very delicious, I used walnuts since I had no pecans, and it was very good. We made "french rolls to die for" recipe from this site and boy, oh boy was this a good lunch.

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carollou3

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Reviewed: Jan. 24, 2009

The only thing I change was the amount of cranberries. I only used 1/2 cup. I should have used 3/4 a cup. I like cranberries and I didn't think 1/2 cup was enough! Absolutely wonderful cold and warm (as a panini sandwich)!

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michelle

Cooking Level: Beginning

Home Town: Bethany, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 21, 2009

This is wonderful! I don't usually eat chicken (I prefer chickens when they're alive!), but even I can't resist this chicken salad! My husband absolutely loves it too.

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Irma C.

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Reviewed: Jan. 20, 2009

The best chicken salad ever! I omitted green peppers and added red grapes and apples instead. Also used light mayo. Wonderful!!

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Half-Pint

Home Town: Falls Church, Virginia, USA

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Reviewed: Jan. 19, 2009

Add me to the people who love this recipe. Can't wait to try it tomorrow at lunch and see as others have said, better after the 1st day. It is excellent already! I followed pretty close to as written..used craisens but only had about 1/2 cup. Used walnuts since that's all I had. I think next time I will cut down on the seasoned salt since it tasted a little salty for my tastes. Have to think up a good way to serve to guests.

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Di

Cooking Level: Expert

Home Town: Easton, Pennsylvania, USA

Living In: Factoryville, Pennsylvania, USA

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Reviewed: Jan. 17, 2009

This is the best chicken salad I've ever made. My five year old daughter loved it and she's not a fan of chicken.

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cogentd

Home Town: San Angelo, Texas, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Jan. 16, 2009

This recipe was SO GOOD! I did not have a green bell pepper on hand, so I just left it out. I followed the recipe otherwise. I will be keeping this one. It has become my new favorite chicken salad recipe!

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dmaw234

Cooking Level: Intermediate

Home Town: Glen Burnie, Maryland, USA

Living In: Hanford, California, USA

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Reviewed: Jan. 13, 2009

The flavors blend beautifully. Definite crowd pleaser.

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Nichole

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Reviewed: Jan. 8, 2009

This stuff is sooooooooo good. And the best part is you can add or change for whatever you like. I shred the chicken (using a rotisserie chicken most of the time because it's just easier.) I add more dried cranberries and celery, and serve on croissants. LOVE IT!

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Glitter aka sparkles/katiem

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2009

My husband and I really enjoyed this recipe. We didn't have dried cranberries so we used raisins instead, and it was wonderful! My husband kept saying how great it was and SO much better than anything you can find in the store!

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MELANIEAMOORE

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Reviewed: Jan. 3, 2009

Yum. That's all I can say. Use whatever veggies you have. I had cucumber,onion,green pepper, and celery.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Jan. 2, 2009

Whoa! Hold the salt! This was too salty for me. I had to add an apple and some extra celery just to be able to eat it. Everyone liked it, but it was nothing special.

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Michele G.

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2008

This chicken salad was so yummy! I took the advice of other reviewers and added garlic powder and poultry seasoning to the mayonnaise mixture. I served the chicken salad in toasted pitas, and the whole thing turned out wonderfully. I will definitely be making this again!

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bree_spree

Cooking Level: Beginning

Living In: Hobbs, New Mexico, USA

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Reviewed: Dec. 30, 2008

This is one of the best chicken salads I've ever had! The mayo is not overpowering and the combination of spices is just right. I cut the recipe in half and substituted walnuts for the pecans. Definitely a keeper!

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