Reviewed: May 15, 2012

This is delicious, Ive made it twice in a week. Use more fruit and be sure to drain it well. Great with almonds too.

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Reviewer:

Marlene

Home Town: Raleigh, North Carolina, USA

Reviewed: Jan. 5, 2012

Most of my family enjoyed this meal (except the child that doesn't like pineapple or foods that are mixed together). It gets the 5 stars because my 13-year-old loved two things about it. First, it would be ready quickly for dinner and second, the taste. He had four servings. If I made it again, I'd add some celery and grapes. The addition of wild rice would also be a nice option.

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Reviewer:

2as1

Cooking Level: Intermediate

Living In: Cottage Grove, Minnesota, USA

Reviewed: Nov. 10, 2011

i love every part of this recipe and i can't believe its only been reviewed 33 times! this isn't your normal chicken salad but its so so good. letting it sit over night is key -- tastes good on the same day but tastes even better the day after. we also used 3 chicken breasts. instead of pecans we used chopped walnuts. love it!

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pinkpigeon

Cooking Level: Intermediate

Home Town: Naples, Campania, Italy

Living In: Memphis, Tennessee, USA

Reviewed: Mar. 9, 2011

I didn't care for this at all. The dill didn't seem to go with the fruit.

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TasteTester

Cooking Level: Intermediate

Reviewed: Jul. 29, 2010

I made this for a potluck lunch at my office and my co-workers loved it! Everyone had second helpings, and many of them asked me for the recipe. It's so easy to make, and great for BBQ's. I served it with wheat tortilla wraps or sandwhich rolls, with lettuce and tomato. I didn't use the dill weed either but it still tasted fantastic. I think I might use apples and almonds in the fall for a different twist. Thanks for a great, easy solution for BBQ's and office parties.

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Katie Belle

Cooking Level: Intermediate

Home Town: Smithtown, New York, USA

Living In: Hyde Park, New York, USA

Reviewed: Sep. 19, 2009

Yumm this was amazing I didnt add as much dill because well frankly I hate dill but I did add some and it was perfect.

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Mandy

Reviewed: Oct. 6, 2008

I can't even put into words how incredible this recipe is. We have made it countless times. I usually serve it on a bed of lettuce on a nice buttery croissant. I use a low-fat mayo, and have used crushed walnuts, and slivered almonds in place of pecans (when I don't have them). It really doesn't matter...this chicken salad is just scrumptious!

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Dani Greene

Reviewed: Aug. 25, 2008

I'm so glad I made this! I had second thoughts on combining dill with fruit, but this blend is wonderful! I cooked my chicken in garlic and molly mcbutter, didn't use as much mayo as the recipe called for, and doubled up on the nuts. I'll definitely be making this again!

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Reviewer:

Dawn

Reviewed: Jul. 10, 2008

I made this for a lunch get-together and people said that it was "pretty good." It lacked flavor (even after adding a bit of salt to it). Next time, I will stick to my normal normal chicken salad recipe.

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