Reviewed: Sep. 6, 2011

I absolutely love hummus but did not care for it in this recipe. I feel it would have been much better without it. I suggest before mixing in the hummus, try a bite with and without to see which way you like it best.

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4 users found this review helpful

Reviewer:

SHADOWMERV

Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA

Living In: Sussex, Wisconsin, USA

Reviewed: Aug. 4, 2010

YUMMY!!!! Will probably never use mayo again! Thanks for the great recipe!

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8 users found this review helpful

Reviewer:

batcha

Reviewed: May 29, 2010

Kelly: Very scrumptious (as is). I made this for my boyfriend (who's a great cook) with the following modifications/suggestions: -2 small breasts of chicken (cooked and shredded) -3 cloves of garlic (small), quartered and sliced -1/2 cup European cucumber, quartered and sliced -1/4 Tsp. Accent -1/4 Tsp. salt -1/4 Tsp. ground black pepper Topped with cayenne pepper (a dash) This is a hearty, healthy chicken salad served on sprouted dill bread with yellow tomato slices and a handful of Spring Mix. I loved the Kalamata olive flavor. Good work Kelly! Enjoy!

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10 users found this review helpful

Reviewer:

chixwizard78

Cooking Level: Intermediate

Home Town: Norwich, Connecticut, USA

Reviewed: Apr. 13, 2010

MMM, MMM, MMM. Loved this! I added diced cucumber and tiny tomatoes instead of the bell pepper, otherwise all the same. Love the low fat, high-fat-tasting dressing. Served over spinach/arugula greens with some pita chips on the side.

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9 users found this review helpful

Reviewer:

Cheryl2008

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

Reviewed: Apr. 13, 2010

Delicious. Did mine without the onions and olives (just personal taste preference), and it was divine. Toast your bread first under the broiler for a moment to get it crispy and warm, then smother with the salad and top with Feta.

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8 users found this review helpful

Reviewer:

Shanna Sarr

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Jan. 26, 2010

I was looking for a chicken salad that substituted yogurt for mayo and stumbled across this recipe. It was very simple, guilt-free, and satisfying. The only substitution I made was that I used some leftover chicken instead of canned. I would definitely make this again!

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6 users found this review helpful

Reviewer:

hurricanehayley

Cooking Level: Intermediate

Reviewed: Nov. 19, 2009

Even though I don't associate chicken with Greek flavors I thought that this was really delicious and creative. I left out the onion and added a little garlic powder. I also didn't really follow the measurements of the recipe and did everything by taste/look while trying to keep the proportions the same, and it turned out just fine. Thank you for the wonderful recipe!

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5 users found this review helpful

Reviewer:

Vayerly

Cooking Level: Beginning

Reviewed: Oct. 18, 2009

Not bad. I really liked the Kalamata olives and feta cheese with this. I'm not sure if Greek yogurt is something specific, but I just used plain yogurt instead with garlic, artichoke hummus.

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6 users found this review helpful

Reviewer:

Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

Reviewed: Sep. 27, 2009

The great thing about this is not just that it doesn't use mayo, but that it has an interesting taste. It's not bland but it still goes anywhere the usual chicken salad goes. Thanks, Kelly!

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5 users found this review helpful

Reviewer:

Chairman James

Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Sep. 20, 2009

Fabulous! I just made this today for lunch and it is great! Trying to get away from so much mayo (which I love, love, LOVE) because it is really not good for you. Greek yoghurt is the key here. American yogurt just won't do!

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9 users found this review helpful