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Reviewed: Oct. 24, 2007

This chicken salad is wonderfull. I made a large batch to have through out the week for lunch. Like alot of others I did 1/2 mayo & 1/2 sour cream. My husband likes it as well but he felt that it was missing something & he thought it might be relish. So next time i'll try it with relish. I will for sure make this again.

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3 users found this review helpful

Reviewer:

shine124


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Reviewed: Jan. 30, 2007

This is very good. I made it for several girlfriends and everyone loved it and wanted the recipe. I made croissant sandwiches and added slivered almonds instead of cashews.

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5 users found this review helpful

Reviewer:

Traci B


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Reviewed: Sep. 27, 2006

I didn't bother with the wine, and I used torn up up Bibb lettuce leaves. Although next time I would omit the grapes, this was pretty good. Thanks, Lyn!

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2 users found this review helpful

Reviewer:

Caroline C

	Cooking Level: Expert
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Reviewed: Aug. 17, 2006

This was such a great chicken salad recipe! The only thing I did differently was to use pre-cooked chicken, so I didn't need the white wine and other ingredients used to saute the chicken. Other than that, it was absolutely excellent! Everyone at the party loved it.

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3 users found this review helpful

Reviewer:

LindsWenz


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Reviewed: Jun. 8, 2005

I stuck to the spirit of the recipe but did make some alterations. I did as others here did and subbed half of the mayo for sour cream. I used low fat mayo and fat free sour cream. I made this as a layered salad rather than mixing it all together, so I thinned out the dressing with a bit of vegetable stock and added a bit more seasoning. I used a big pile of lettuce for the base, scattered the celery, grapes and some broccoli slaw over that, topped that with some leftover shredded chicken, drizzled on the dressing and sprinkled it with cashews. Very tasty. I had this salad with a corn muffin and was very satisfied for dinner.

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5 users found this review helpful

Reviewer:

LindaT

	Cooking Level: Expert Living In: San Jose, California, USA
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Reviewed: Jan. 13, 2004

I did as another rater suggested and used half of the mayonnaise called for and used sour cream to substitute for the other half of the mayonnaise. The result was a rich, but lighter taste. Great served on a croissant!!

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4 users found this review helpful

Reviewer:

Mary K.

	Cooking Level: Intermediate
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Reviewed: Jan. 10, 2004

The chicken is beautifully tender, the overall taste is dill (I could not taste the buttermilk). I found it a little too "mayonnaisey", next time I will use half mayonnaise and half sour cream. My husband loved it.

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13 users found this review helpful

Reviewer:

CORINNE G


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Reviewed: Dec. 3, 2003

Yumm! Similar to a Southern Living recipe that I lost. I used pecans instead of cashews for a real southern touch!

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8 users found this review helpful

Reviewer:

JSDOUCET


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