Chicken and Red Bell Pepper Salad Sandwiches Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Feb. 7, 2009
This is really good. I doubled the recipe and roasted the pepper in the oven (sliced in half, layed skin side up on a cookie sheet and broiled about 15 minutes then put in a bowl and covered with a towel for about 15 min to steam then peeled off the skin). I really like the consistency of the pureed chicken. It's a nice change of pace from a lunchmeat sandwich.
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Cooking Level: Intermediate

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Reviewed: Feb. 6, 2009
This is *SO* good! I made it for lunch and had it again for dinner! I had to cheat a little because I didn't have heavy cream. I used a teaspoon of skim milk and about a teaspoon of sour cream to thicken it a bit. Turned out very well. The flavor gets even better after it sits for a while. I ate it with baby spinach leaves for lunch and for dinner I had it on toasted wheat bread. Thank you, Katie! This is a keeper!
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Home Town: Ithaca, Michigan, USA

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Reviewed: Jan. 3, 2009
Yum. This is almost exactly the recipe I use for chicken salad--I usually add diced celery, too. It is good with or without the cream, with or without the celery, but always must have the red pepper. it is amazing, and simple. I've used poached chicken, and I've used canned chicken (kirkland). It's really, really good! Thanks for posting this!
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27 users found this review helpful

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Cooking Level: Expert

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