Reviewed: Nov. 1, 2012

I'm giving this 5 stars even though I had to change slightly to suit our taste; it is an excellent recipe. I don't like canned chicken so I boiled mine as usual in a small amount of salted water (I doubled the recipe). It takes quite a bit more mayo. just as other reviewers stated. Since it takes more mayo., to make sure you don't have too much mayo. flavor, add a teaspoon or two of the liquid that the chicken was cooked in. It will moisten and improve the flavor. Excellent.......

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Reviewer:

Linda M

Cooking Level: Expert

Home Town: Greenwood, South Carolina, USA

Living In: Orangeburg, South Carolina, USA

Reviewed: Oct. 27, 2012

This recipe was great! I was looking for a light chicken salad that was Weight Watchers appropriate and delicious and this fit the bill perfectly! I used light mayo and cranraisins instead of cranberries, but I don't think it made a bit of a difference.

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Reviewer:

kleddy

Reviewed: May 20, 2012

This recipe is so easy! The Craisins give it just a kick of sweetness! I used chicken breast I grilled, Duke's mayo, dill pickle cubes, celery, green onions, greek seasoning, and seasoning salt! Delish!

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Reviewer:

khorner

Reviewed: Nov. 8, 2011

Ok this was good on day one but it was fabulous on day three. Please make a day ahead it is better once the flavors have melded. I folllowed recipe exactly and after trying added sliced red grapes and a few extra sunflower seeds. Grapes made it better! And it was so much better on sourdough bread. I had on wheat bread too but I thought sourdough was much better for some reason. I used the canned chicken and was impressed at how good it was. So easy!

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Reviewer:

brittanyr

Reviewed: Jan. 19, 2011

Excellent!!! Was looking for an easy recipe for the canned chicken I had bought...and this will be so good for get togethers on croissants. Thanks, Tara!

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Reviewer:

Skyology

Reviewed: Nov. 8, 2010

This is very tasty! I used sliced almonds instead of sunflower seeds. Toasted the almonds (as well as the cranberries.) I added one more pickle because we like the crunch and taste it adds. Seasoned with salt, pepper, paprika, garlic and onion powders. Delicious!

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Reviewer:

Shannon G.

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Oct. 20, 2010

WOW.....this is THE best chicken salad I've ever had, Tara. The only thing I changed was I used one of those chicken roasters instead of the canned chicken and used dill weed instead of pickles, as I'm not a huge fan. Thank you, I will definitely be making this again!!!!

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Reviewer:

chisoxchick

Reviewed: Jul. 19, 2010

It's a great way to use leftover chicken. I served it over a bed of spinach and sprinkled a crunchy almond salad topping on top.

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Reviewer:

JannG

Reviewed: Jun. 8, 2010

mmmmm mmmm good! I did grapes instead of cranberries and it was just so good.

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Reviewer:

brodysmom

Reviewed: Feb. 25, 2010

I nabbed this recipe over 2 years ago and i thought I'd say it has officially been added to our rotation. We like to eat it on a bun with lettuce, or wrapped in a lettuce leaf is pretty delicious, too. I always make it as is unless I am out of something, then I substitute. It's delectable either way. I like it served with cabbage and Jimmy's pineapple cole slaw dressing.

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