I made this chicken salad exactly as written (used low-fat mayo) and it was wonderful, a delicious combination of soft, chewy and crunchy textures! A big thank you to those who suggested it was better the second day; I made it the night before it was needed, tasted a little bit right away, then tasted it again after chilling overnight. The flavors definitely kicked up a notch. I really liked the fact that everything was just lightly coated with the mayonnaise, rather than being overloaded with it. Very nice proportions! I served it at a party in a buffet with other "nibble foods" (spinach spread, cheese cubes, bbq-sauced cocktail meatballs, crackers, party bread slices, etc.) along with wine and fruit spritzers, and the entire bowl of this chicken salad disappeared!! I had made it with the women in mind, but was truly surprised at how often even the big, beefy guys went back for more! The second time I made it, I sprinkled seasoned salt on chicken tenderloins and grilled them, then cut them into cubes (didn't add any more seasoned salt into the mayo), toasted the pecans, added about 3/4 tsp of curry powder into the mayo, used red bell pepper instead of green, and increased the cranberries to two full cups (we love the mix of curry and fruit). Either way, it was sooo good!! This will definitely be a staple at our home now, because it is special enough for a party, and so much better than "plain old" chicken salad for any other day. Thank you so much for the recipe!!
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I made this chicken salad exactly as written (used low-fat mayo) and it was wonderful, a...