Reviewed: Jan. 2, 2001

This was pretty good, but not very much chicken. It had a very unique light flavor and would probably be great for a summer gathering. I will use this recipe again.

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20 users found this review helpful

Reviewer:

Frances S.

Reviewed: Jan. 11, 2001

This dish was sooo good. I had it for a baby shower and everyone loved it. The only problem was cooking all those chicken breasts and cutting them up. Once that was done it was a snap. I cut the recipe down to 1/2 of what it was supposed to be and still had tons left. I definately recommend this dish but make sure you have someone help you cook the chicken. It's kind of fru-fru so I don't think kids would like it too much but a room full of women and a mom-to-be loved it.

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48 users found this review helpful

Reviewer:

CLARAWYNN

Reviewed: May 20, 2002

I really liked this! Great

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17 users found this review helpful

Reviewer:

JESSICAOWEN

Reviewed: Jun. 22, 2006

Very refreshing! Great taste and you can use macaroni pasta too. My 2 year old LOVED it and ate left overs for days. I scaled down the recipe for 5 servings and it still made a lot.

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7 users found this review helpful

Reviewer:

chef Anel

Reviewed: Oct. 21, 2006

Perfect for a summer picnic. Always a big hit!

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6 users found this review helpful

Reviewer:

ALISAE

Cooking Level: Intermediate

Home Town: Bountiful, Utah, USA

Living In: Orem, Utah, USA

Reviewed: Jan. 19, 2007

A yummy, light-tasting, refreshing summer dish! Instead of celery (I didn't have any) I used chopped green onions which added alot of flavor and I seasoned the chicken with lemon pepper and a touch of garlic. I also used whole milk instead of buttermilk. I would definately make this again, it's a hit!

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14 users found this review helpful

Reviewer:

Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

Reviewed: Mar. 7, 2007

This was delicious. I made it for a small potluck so had to cut the recipe way down. I used one boneless skinless breast, 1/2 stalk celery, 1 1/2 cup mayo. 1/8 cup lemon juice and 1/2 cup buttermilk. For the dill I just sprinkled it in but I think it was between 1/2 -3/4 tsp. and I used 1 lb. pasta.I seasoned the chicken with salt, pepper and garlic then dipped it in a breadcrumb/parmesan cheese coating and cooked it. This was so good and everyone liked it.

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32 users found this review helpful

Reviewer:

iceemama

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Mar. 26, 2007

MmmmMmmm Good!! I couldn't find lemon penne so I just added lemon zest to make up for it. I also added a bit of green bell pepper & green onion (just personal taste) We all just loved it. Thank-you.

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13 users found this review helpful

Reviewer:

loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

Reviewed: Jul. 18, 2008

Good stuff. Substituted lots of fresh dill and supplemented with a little feta and kalamata olives for a little more zest.

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12 users found this review helpful

Reviewer:

katie3000

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jul. 30, 2008

I love this recipe. I made it for a potluck at work and I definitely had a few requests for the recipe. Rather than cooking the chicken, I bought a roaster chicken from the grocery store (the pre-cooked ones?) and just pulled the meat off of that. Oh, and that was with scalling the recipe WAY down! lol

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13 users found this review helpful