Reviewed: Nov. 19, 2009

Use half mayo and half plain low fat yogurt for a lighter version, enjoy!

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Cecy

Cooking Level: Intermediate

Home Town: Maracaibo, Zulia, Venezuela

Living In: Sussex, Wisconsin, USA

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Reviewed: Oct. 4, 2009

Very tasty salad! According to some recommendations, skipped celery and added carrots - turned out perfect!!!

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Irina

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Reviewed: Jul. 6, 2009

Mm, this was yummy! My whole family liked it - there were no leftovers. However, I did alter the recipe a bit, as suggested by others. About 1/2 to 2/3 cup of mayo was perfect,and I left out the raisins, walnuts, and celery because we didn't have any on hand. It still tasted great with just apples and grapes though! All in all, this was a great recipe to throw together for a quick but yummy meal. Also tastes great mixed with egg yolks for an interesting twist on deviled eggs. :)

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Janet C.

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Reviewed: Jun. 2, 2009

I enjoyed this chicken salad, for the most part. I added a bit less mayo, as suggested by others--3/4 cup was plenty, and I LIKE mayo! I very much enjoyed the addition of green onions (I might add four instead of two next time), but I couldn't really taste some of the ingredients (raisins, celery)--don't know if more should be added or if they can just be left out entirely. A nice light dinner--we had it with croissants. Thanks!!!

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queenie74

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: Villa Hills, Kentucky, USA

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Reviewed: May 11, 2009

I love this recipe!

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Shelly

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: May 10, 2009

Made this recipe for a baby shower and it went over very well. I will keep on making it.

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greeneyednana8

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Reviewed: Jul. 15, 2008

Ok, not awesome but defiantly one I would reuse!

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Firefighter's Wife

Cooking Level: Beginning

Home Town: Crystal Lake, Illinois, USA

Living In: Cary, Illinois, USA

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Reviewed: May 21, 2008

I thought it had too much mayonaisse (but I am not a mayo person). Didn't add the avocado or walnuts but the kids loved it! Made those faces first but after they tried it...

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bethm

Cooking Level: Expert

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Reviewed: May 14, 2008

Overall a nice chicken salad. I really enjoy fruit in my chicken salad instead of celery and such, so this was a good one for me. I did add jicama as well, which while quite good, also blended a bit with the apple. As I made it earlier in the day than we were eating it, I did wait until just before serving to add the avocado and then sliced it on the bread before putting the salad mix on top which worked well. Not putting the avocado (which I do feel was important to the recipe) on right away allowed me to make a little extra for leftovers without worrying about that ingredient going brown and ruining it.

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sarabella

Cooking Level: Intermediate

Home Town: Whitefield, New Hampshire, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 12, 2007

This is a fabulous chicken salad recipe if you are looking for something different from the "standard" with onions and celery. I have served it at several parties and this is the one thing I always run out of...people just can't seem to stop eating it!!! One thing I highly recommend is serving it on wheat bread...the wheat bread really enhances all the flavors that are in this salad!!

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Pam Y

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Reviewed: Oct. 5, 2007

Fantastic recipe. I made a few changes: 1. Baked Chicken 45 Min @ 350 with walnuts next to chicken in a big toaster oven. 2. While that was cooking I prepared the rest of the salad and put it all in a bowl except the mayo. (didn't mix it yet). When finished in the frig it goes.3. Let the chicken cool until you can handle it, cube it and then toss it in the bowl with the mayo (I used half the recommended mayo). Mix and EAT!

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one man

Cooking Level: Expert

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Reviewed: Jul. 9, 2007

This tasty chicken salad is unique and exactly what I was looking for. All my friends are asking me for the recipe!

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Karen E.

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Reviewed: Jun. 3, 2007

A few changes and this is perfect: Skip the avocado (I love them, but in here they just add more FAT and not much excitment), skip the celery (too boring), add shredded carrots, an additional apple AND two green onions for a subtle kick. Also, use less Mayo for sure- just enough to hold it together. For presentation you can smush the folded together mix into a deep pie-type dish and put the chopped TOASTED walnuts on the top. Slice it like a pie and serve with a light veggie or lettuce for a super cute lunch. Our entire family LOVES this salad in this form, there are never any leftovers. Some of the guys even put it on a roll for a sandwich.

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starvinlor

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Reviewed: Apr. 25, 2007

Amazing... I will make it over and over and over again. Everybody liked it.

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VIBI

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Reviewed: Jan. 10, 2007

It's pretty good, although next time I make it I'll make these changes: Only use 1/2 or a 1/3 of the mayo it calls for. Omit the avacado. It was too "savory", didn't fit with the rest of the salad Add some cinnamon.

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unicorntacos

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Reviewed: Oct. 30, 2006

The best chicken salad I've had yet. The kids didn't care for it much, but they tend to not like so much texture in their food. I did half the mayo and added a little milk to it to cut calories/fat

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SEVEN_STOKES

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Reviewed: Oct. 15, 2006

This was so delicious! I love all of the fruit and nuts mixed with the chicken and condements. I was worried because my ovacado was really ripe and spreadable, so I could n't cube it. I was afraid that it would taste funny with the mayo, but there was no need because it turned out great! Even though I used light mayo. This was a hit!

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Schadler

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

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Reviewed: Aug. 19, 2006

I really loved all the texture and flavors that this recepie brought together. I did use fat free mayo and added a little dijon mustard. I can't help it I always have to add or change something, but this was an awesome recepie. This will become my permanent chicken salad recepie.

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Whitney

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Calabash, North Carolina, USA

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Reviewed: Jun. 30, 2006

i really enjoyed this twist on chicken salad, however i left out the raisins. i think the apples and avacodo are what make the recipe great!

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GAHSMOMX3

Cooking Level: Expert

Home Town: Rome, Georgia, USA

Living In: Attapulgus, Georgia, USA

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Reviewed: Jun. 16, 2006

Nice combination Julie. I used a full Tbsp of the lemon juice and only 1/3 cup of the real mayo just to cut down on the fat in this recipe. The mayo seemed enough to combine all. Added some marjoram just to give it a little something more. I also prepared it early in the day so it could chill before dinner. I will try it again with some cinnamon & allspice just for a change.

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