Reviewed: Jul. 29, 2011

This was excellent. I did a couple things different to this recipe. I added a diced plum tomato and fresh tarragon and omitted the nuts. I used Greek yogurt and a little mayo for the sour cream.

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4 users found this review helpful

Reviewer:

Derek Crawford

Cooking Level: Expert

Home Town: Newburgh, New York, USA

Living In: Denver, Colorado, USA

Reviewed: Jul. 18, 2011

I have to admit, I did not use the yogurt, or sour cream I did Mayo it needed something I added celery seed and some stone ground mustard and felt it took it up a notch

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4 users found this review helpful

Reviewer:

Perri Pender

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Kansas City, Missouri, USA

Reviewed: Jul. 5, 2011

YUM! I made this recipe orginally to add to green salads for the guys in my house. I wanted them to get some good protein and since they are all trying to diet, I figured this one would fit the bill. I'm happy to say it did beautifully. While they all liked it in the salad, they also said they would prefer it on a sandwhich. Since I doubled the recipe, I tried that the next day, and 2 of my sons really, REALLY liked it this way too. Winner all around, and I will make this again and again. Thanks for the recipe. UPDATE: My sons are still asking for this, so I know it's a winner. I kick up the tarragon just a bit just because I love tarragon. Again, thanks so much.

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4 users found this review helpful

Reviewer:

DEBHAS5

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Reviewed: Aug. 6, 2010

Delicious! This was a great way to use up some left over chicken I had. I cut the celery back to one cup and since I didn't have low-fat plain yogurt on hand I subbed low fat mayo. I added some fresh lemon juice and a bit of dijon mustard along with some parsley. (similar to Tarragon Tuna Salad from this site). I left out the almonds and let this set in the fridge for a couple hours to let the flavors blend. Great on toasted whole grain bread!

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33 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Apr. 13, 2010

Great salad. I tried it with fresh tarragon and used the juice of half a lemon to give it a little zing.

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17 users found this review helpful

Reviewer:

JKJ662000

Cooking Level: Expert

Reviewed: Jan. 23, 2010

This chicken salad is a great base for someone who has an afliction to mayo. I added everything in this recipe, but instead of almonds, i added pecans cuz thats what i had. I also added a tspn of mayo to my yogurt and sour creAM for a light tangy flavor w/o actually overpowering it with mayo. I also added freshly ground black pepper and dash or two of onion powder, and i used fresh tarragon and dried chives cuz thats all i had onhand. As a person who loves chicken salad but alot of times it either tastes too chickeny or too mayoey, this one is perfect and delicious! Screw the deli, i will make this from now on! I also didnt measure any of my ingredianets except for the yogurt/mayo/sourcream mix.

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21 users found this review helpful

Reviewer:

ashleylovestocook

Reviewed: Dec. 20, 2009

ANOTHER GREAT RECIPE!!! Staff members loved it!!

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14 users found this review helpful

Reviewer:

Keyla

Cooking Level: Intermediate

Reviewed: Dec. 7, 2008

This was really very good. I enjoyed the tarragon and chives a lot - nice spin to an old classic. I also sometimes finely chop a red pepper and throw that in, too. Delicious. I've tried it with tuna as well, and while it works, it's definitely better with the chicken.

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13 users found this review helpful