Came out sweet and tangy with a great consistency. Perfect for tea sandwiches or on crackers. This chicken salad begs to be served with fruit in my opinion. I usually make a chunky salad, but preferred this, hands down. Used left over grilled chicken and added one green onion and some garlic powder. Didn't need s&p. (I didn't have coleslaw dressing so I used equal parts olive oil, red wine vinegar and sugar and emulsified it in the food processor before I added the other ingredients. Next time I will reduce the vinegar to suit my taste, but it worked, and my family loved it.)

Reviewed On: Apr. 19, 2010

Cool and refreshing, with a bite! This recipe took first place at my block party recently! I skipped the garlic and doubled the onion, cilantro and jalapeno. My suggestions: mix a few hours ahead of time, drain the liquid and add salt JUST before serving (the salt draws out the moisture and "ages" the melon but is necessary to the flavor.) Next time I will look for a dish that allows me to serve the salsa on ice to keep it cold longer.

Reviewed On: Jul. 8, 2009

This recipe is a killer! I couldn't keep my fingers out of the sauce. I am glad I doubled the recipe to freeze some for later. I added Lea & Perrins, dried oregano and a hint of cinnamon. Also added more cumin, and fresh garlic instead of powdered...my sauce turned out dark and rich!

Reviewed On: Feb. 18, 2009