Reviewed: Apr. 20, 2011

Good, but I would omit the vinegar next time...way too tangy for my taste.

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3 users found this review helpful

Reviewer:

Shannon

Reviewed: Oct. 18, 2010

Awesome. Dried tarragon works just as well, and I used raisins in a pinch.

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3 users found this review helpful

Reviewer:

Andi

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

Reviewed: Jul. 5, 2010

This was VERY tart. I would omit the vinegar all together next time. It had potential though.

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Reviewer:

kristins.whitewall

Reviewed: Jun. 30, 2010

This was just okay for us. Thanks anyways.

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Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

Reviewed: Jun. 3, 2010

Next time I will also use the marinade but I folowed the recipe to use my leftover chicken that I had previously roasted. I made the dressing with a dash of cayenne to make up for the red pepper in the marinade. I added walnuts and used more grapes since I didn't have an apple but the fresh tarragon really made this imo! YUM!!! :)

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Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

Reviewed: May 21, 2010

Absolutely awesome!

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Reviewer:

Kyle

Reviewed: Jan. 3, 2010

Delicious. The tarragon adds a new and beneficial flavor to an old standby.

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2 users found this review helpful

Reviewer:

LOSTDUTCHMAN

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Nov. 24, 2009

Made this to use up some grapes. Didn't make the dressing, use mayo instead and grilled chicken leftovers. Very good---loved the combo of apples, grapes, dill, and tarragon w/ the chicken, a winner for sure! Thanks!

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5 users found this review helpful

Reviewer:

opal~/~dragonfly (dana)

Cooking Level: Expert

Home Town: Belton, Texas, USA

Reviewed: Jul. 5, 2009

This is a good recipe, but I think it is a bit too tangy with 1/4 C. vinegar and it distracts from the other fresh ingredients. I increased the amount of chicken and there still seemed to be too much sauce. I enjoyed the unique flavors!

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3 users found this review helpful

Reviewer:

JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

Reviewed: Jun. 17, 2009

This dish is dee-lish. I'm a vegetarian and made half with chicken and half without. So, the only substitution I made was for the vege half I added a soy breaded chicken patty substitute cut up into cubes. I used rice vinegar and half the lemon juice in the dressing as a previous reviewer suggested. It was fabulous. Next time I'll try adding walnuts.

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2 users found this review helpful