Reviewed: May 25, 2012

Made this with out the green pepper and with red grapes instead - served it to my ladies group by placing a heaping tablespoon in a Boston Bibb lettuce leaf for a beautiful platter of individual servings. They loved it!

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Reviewer:

Joyce

Reviewed: May 23, 2012

This recipe was a major hit at a shower I threw! Great recipe!

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Reviewer:

STACINET

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Cooking Level: Intermediate

Home Town: Orange, Texas, USA

Living In: Beaumont, Texas, USA

Reviewed: May 13, 2012

This was very good and was a great way to use up leftover chicken I had after making chicken broth.

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JADA

Cooking Level: Intermediate

Reviewed: May 6, 2012

so delicious!!!

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Tammy

Cooking Level: Intermediate

Home Town: Brampton, Ontario, Canada

Reviewed: May 2, 2012

Delicious! I reduced the amount of dried cranberries and only used about half of what was called for. It was a big hit!

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Angie

Cooking Level: Expert

Home Town: Bryant, Arkansas, USA

Reviewed: Apr. 25, 2012

Very good and easy!

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Reviewer:

moulin2116

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

Reviewed: Apr. 13, 2012

Good, Kyle really enjoyed. Left out green pepper though and used sunflower seeds instead of pecans.

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Reviewer:

ForeverTERESA

Cooking Level: Intermediate

Home Town: Indian Rocks Beach, Florida, USA

Reviewed: Apr. 11, 2012

One word awesome make it you'll love it

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Reviewer:

bryantmutt

Reviewed: Apr. 9, 2012

When I first mixed this together, I was a little put off by the saltiness and the color. Threw it in the fridge anyway - left with pretty low expectations from what I tasted pre-fridge. I did a complete 360 on this when I tasted this the next day, however. It was freaking delicious!!!!! I did leave out the green pepper as I don't like it - if I had yellow or red I might have added some. Per other's very helpful reviews, I used 3 half chicken breasts, (seems to be the perfect amount) and did the poaching the way that was previously suggested. Cover breasts in water in a pot, bring water to a boil, turn off heat, cover and let sit for 20 minutes. Came out moist and perfect. Give this a chance - I just licked my plate.......

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Reviewer:

MOIE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Apr. 6, 2012

This chicken salad is top notch! I will make this again and again. I followed the recipe and the only thing I did differently was add a little miracle whip. You MUST add the green bell pepper. At first I was not going to, but then I tried it with a spoonful and fell in love. The green pepper adds a wonderful flavor and you would never know it was a green pepper. I'm not the biggest green pepper fan, but I am with this recipe!

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