Moist and yummy! I used canned cream cheese frosting as suggested, but I think I'll make my own next time. I found my dough impossible to roll into balls--it was too sticky! So, I just did drop cookies and they were fine. Over all a fine recipe.

Reviewed On: Nov. 20, 2008

Fabulous!! So tasty! I added some diced cooked chicken breast into the sauce while it simmered. After reading some of the reviews that the balsamic vinegar was too strong, I only added about 1.5 Tbsp. After tasting it, I didn't find it too sour at all--I went ahead and added a little more. I used the 2 Tbsp. of fresh basil but also added about .50 tsp. of dried basil. I also used a good bit of the crushed red pepper to give it some heat. I LOVED this fresh tasting, filling dish. It was our main course. I'll be adding this to my menu!

Reviewed On: Sep. 20, 2006

I like this recipe. Most chicken salads taste too heavily of mayonnaise, but this one I like. I did make some changes though (to suit my pantry, mostly!). I cut out the celery, water chestnuts and swiss cheese. But I add 2 Tbs. Dijon mustard and a bit of sugar/sweetener to taste. This helps to cut the mayonnaise taste. I have also substituted fresh lime juice instead of lemon at times and this is a nice change. I make this and serve it on the Amish White Bread recipe from this site. It's always a huge hit! I have also used red grapes instead of green (depending on what I have in the fridge). Thanks,Carol! Even though I've ammended this recipe to my taste, I needed your basic recipe to start from.

Reviewed On: Sep. 15, 2006