Reviewed: Nov. 30, 2008

We find we prefer this without the mustard and with a bit of salt and pepper added. Also, I use less mayo and sour cream. Sometimes I add curry powder to it, enough for our tastes. A versatile recipe that you can make with your own tastes in mind. Good with grapes added or dried cranberries or dried cherries.

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5 users found this review helpful

Reviewer:

mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

Reviewed: Jul. 20, 2008

I think this is the lowest rating I've given any recipe here. I'll try to salvage it for a topping on lettuce. First, it needs more spice and acid, the apples and celery need to be finely chopped, more mustard or something with flavor is needed. Not a keeper.

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Reviewer:

Chairman James

Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Apr. 30, 2008

This was delicious! Some changes I made to the recipe- I used diced chicken breast instead of turkey and fat free miracle whip and fat free sour cream instead of regular mayo and sour cream. I also used a little dried parsley instead of fresh because that's all I had. I'll be making this one all summer long as a light meal! One of the best recipes I have tried on this site. Thanks for sharing!

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Reviewer:

MADISONLIBERTY

Reviewed: Dec. 26, 2007

I didn't measure anything and was missing most of the ingrediants. Used some left over turkey meat, some green apples my kids wouldn't eat, some celery seed, chopped up peacans I found in the freezer, honey, homey mustard and Mayo Lite. Wicked Good!!

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2 users found this review helpful

Reviewer:

mainiac

Reviewed: Dec. 6, 2007

Very good recipe for leftover turkey. I substituted almonds for the walnuts because that's what I had on hand. My family loved this salad. I've had a chicken salad from a cafe that was very similar to this but it had currants in it also. And it was delicious. Next time, I'll try adding currants to this recipe.

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Reviewer:

DC920

Cooking Level: Expert

Living In: Washington, D.C., USA

Reviewed: Nov. 24, 2007

Very good recipe. Make sure you salt and pepper to your taste. My substitions were scaling down to 3 servings and using honey mustard, instead of the honey and dijon mustard mixed together. I also put in a teaspoon of ground flaxseed.

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Reviewer:

GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Nov. 24, 2007

Per earlier reviews, I halved the lemon juice and apple (used golden delicious), and added about 1/4 cup crushed pineapple and more turkey. We like sweet and savory (as opposed to sour or tart) and it was perfect in a pita pocket. I think the doubling of the sauce is strictly a personal preference. We like only enough sauce to hold the other ingredients together, so I did not double and felt was juicier than I would prefer.

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Reviewer:

NEXTDRHOOD

Reviewed: Nov. 4, 2007

The rating chart says 5 stars = "the Best!", can I give it a 10!?!? I have forwarded this recipe to many friends. This is delightful! I use leftover rotisserie chicken and it is gone in no time! Worth the time to make it!

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1 user found this review helpful

Reviewer:

Debndog Alaska

Reviewed: Nov. 26, 2006

Perfect for leftover turkey! We loved its delightful crunchy texture. Only 1 celery, 1 apple, and 1 T. of lemon juice are needed...much more than that and you'll have a celery, apple, runny salad. Slice the celery thin and dice the apple. Instead of walnuts, I used sliced almonds sauteed in butter. Must be chilled for the flavors to come together.

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11 users found this review helpful