Reviewer:

Reviewed: May 22, 2010

I didn't puree the ingredients for this and I never use full-fat mayo, but otherwise I made as directed. Ate it on a wheat bun as soon as I mixed it up and it was quite tasty...I imagine it will be even better after it chills a while. Thanks for a chicken salad that's different than my usual and one that gave me a chance to use some of my freshly-harvested basil!

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3 users found this review helpful

Reviewer:

InvisiblePickles

Reviewed: May 18, 2010

This is so awesome, I've already made it twice this week. I didn't follow the measurements, just used my own personal taste. I also omitted the garlic just to save everyone's breath. :) Try this on toasted ciabatta rolls with some fancy chips.......it's to DIE for!!!

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Reviewer:

Tapring

Cooking Level: Intermediate

Reviewed: May 12, 2010

Great! I used 1/2 cup mayo and 1/2 cup fat free Greek yogurt, with a splash of brown mustard for a little tang. We love it!

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Reviewer:

Ash C

Reviewed: May 10, 2010

dynomite!

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Reviewer:

nat

Reviewed: May 9, 2010

This is fantastic! We used leftover chicken from a roast chicken that we had the night before. Our young children enjoyed it very much too.

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SERANDIB

Reviewed: May 3, 2010

Delicious! Definitely something I'll be making again.

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Reviewer:

Natalie

Reviewed: Apr. 29, 2010

WOW! I knew reading the list of ingredients that I would like this salad, but the taste totally exceeded my expectations. I also decided to keep everything 'chunky', and also added in 2 green onions. I served this on thin everything bagels, which I toasted, with shredded lettuce and tomatoes. My hubby really enjoyed this too and called it a keeper...I couldn't agree more! Thanks for sharing. :)

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Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 22, 2010

So good! I halved the recipe and it is seriously good if you like these flavors, which I do! Only change was that I didn't have any celery so I used celery salt and I didn't want to dirty my food processor so I did not puree. I just served on a light bun with lettuce...delicious! I've had it for lunch three days in a row! Thanks for sharing!

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Reviewer:

HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Apr. 21, 2010

I followed the recipe, but did add a half cup of white wine like some of the reviewers suggested. I think that this recipe could use some tweeking. I think it could use a little more salt, garlic, and lemon juice. It was okay; I would play with the recipe a bit.

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