Reviewed: Jul. 5, 2011

A have made this recipe for many years - I add green onion and lots and lots of cilantro. The cilantro for me really makes the salad. I also use peanut oil instead of corn oil because it gives it a nicer flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

irish judy

Cooking Level: Intermediate

Home Town: Magalia, California, USA

Reviewed: Nov. 27, 2010

I made this salad for Thanksgiving at a relative's home and it was simple, easy and SOOO tasty!! Thanks for sharing!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Stephaniek

Reviewed: Jun. 9, 2010

This is a GREAT simple dish. I loved it!!! I did add shredded carrots and did without the sweetener.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

holli

Reviewed: Dec. 7, 2008

Easy! I love this one. I use canned chicken instead just to cut down on time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Erin

Cooking Level: Beginning

Reviewed: Apr. 2, 2008

Great crowd pleaser! Everyone wanted the recipe! Will make again soon. I did add soy, hoison sauce to the dressing and added more vinegar. Great salad.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

jennoles

Reviewed: Aug. 19, 2007

We loved this recipe. I leave out the chicken and sweetener and serve as a light summer side dish. It is so easy to put together. Maybe it should be save as Chinese Cabbage Salad without the chicken?

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Chlte

Cooking Level: Intermediate

Reviewed: Aug. 8, 2007

This is a great salad. I grilled the chicken breast on the George Forman grill, used broccoli cole slaw, and olive oil. I am not a big fan of vinegar taste but this was delicious. I served it with toasted sourdough bread. My husband loved it also. I most definitely will make again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

nannydj

Reviewed: Dec. 26, 2006

The taste was really quite good. Needed more of the dressing though, so next time I'll multiply the ingredients a bit, and make it less vinegary. But the crunch and taste were really great, esp. since I added water chestnuts per others' reviews. I'm keeping this one in my recipe box.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BARB72

Cooking Level: Expert

Living In: Osceola, Indiana, USA

Reviewed: Jul. 10, 2006

A great summer salad! Easy and quick to make, especially if you buy pre-cooked chicken. Yum!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

E. Jones

Reviewed: Jun. 19, 2006

I broiled the chicken breasts. With my salad mix, I used lightly chopped cashews instead of almonds. I added chopped green onions and slivered canned water chestnuts. Splenda was the perfect sweetener for the dressing, and I gave the dressing a splash of soy sauce. Thank you for a fast recipe. It's perfect for work lunch.

Was this review helpful? [ YES ]
14 users found this review helpful