Reviewed: Oct. 8, 2008

I love Arby's chicken salad and this was pretty close. I took it to a family picnic and everyone thought it was great and requested the recipe. I did use 1/2 mayo and 1/2 plain yogurt since we're not all mayo fans. Still was fantastic.

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Kelli

	Cooking Level: Intermediate
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Reviewed: Oct. 5, 2008

Fabulous! I made this recipe for a baby shower and we served it in croissants. What a hit. I did leave out the green pepper because too many don't like green pepper. I added four green onions and used turkey. It was yummy and I could hear people all over the room commenting how good it was. I had doubled the recipe and a little bit more. Easy to make.

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lynn c.


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Reviewed: Oct. 4, 2008

I really didn't like the taste of the paprika. It ruined it for me. I was quite disappointed as I didn't realize how much it would alter the flavor. It was very expensive to make and I couldn't eat it. I gave it four stars since maybe if you like the taste of paprika you will like the salad-for me it was just too overpowering. If I had left that out I think it would have been very good.

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FORWARD913


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Reviewed: Sep. 30, 2008

Wow! This was very very yummy and easy to prepare. I served it on toasted ciabatta bread. I will be making this often!

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Isabelle

	Cooking Level: Intermediate Home Town: Battle Creek, Michigan, USA
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Reviewed: Sep. 24, 2008

This was an amazing recipe! I was a bit skeptical about the cranberries, but after tasting it I realized the cranberries make the perfect complement to the slightly crunchy pecans. I also seasoned the chicken with some garlic powder and salt/pepper. I used an extra dash of peprika to give it a bit more oomph, and used 1/2 of seedless grapes and 1/2 cup of sliced apples. Simply amazing!

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LatinSizzle


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Reviewed: Sep. 22, 2008

This was the best chicken salad I have ever had!! I made a few adjustments... instead of bell peppers, I used white onion and I also added half of a peeled carrot. It turned out to have the best flavors!

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Jenn

	Cooking Level: Intermediate Home Town: San Antonio, Texas, USA Living In: New Braunfels, Texas, USA
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Reviewed: Sep. 22, 2008

I really enjoyed this chicken salad recipe. I used Craisins and then used toasted walnuts instead of the pecans. Also, I left out the green pepper. Otherwise kept the recipe as written. Delicious and a nice change of pace from my usual chicken salad recipe.

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Cat

	Cooking Level: Intermediate
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Reviewed: Sep. 20, 2008

Great recipe! Thanks for sharing.

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KLA2112

	Cooking Level: Expert Home Town: Tulsa, Oklahoma, USA
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Reviewed: Sep. 13, 2008

Magnificent! As others have said, it gets even better over time.

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Tom

	Cooking Level: Expert
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Reviewed: Sep. 10, 2008

I made this recipe for a Christmas in July party. To make it more festive, I made a crescent roll wreath (by placing the triangles in a circle with the wide ends touching and points facing out), filled it with the chicken salad, then folded the points over. I brushed the top with egg white and baked it at 350 for ~25 minutes. It was the hit of the party!

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Niki H


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Reviewed: Sep. 7, 2008

My number one Chicken Salad. Even people that say they do not care for chicken salad end up asking for the recipe! Tiny change though, I use apples instead of the cranberries. SOOOOO good!

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Melanie2008

	Cooking Level: Intermediate Living In: Corpus Christi, Texas, USA
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Reviewed: Sep. 3, 2008

This was very good and I found the longer it chilled the more the flavors came out. I used a rotiserie chicken from the grocery.

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Karen

	Cooking Level: Expert Home Town: Oxford, Mississippi, USA Living In: Collierville, Tennessee, USA
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Reviewed: Aug. 26, 2008

Delicious and so easy! I added about a cup of sliced grapes and left out the green onions. I think it's best when served on crescent rolls. Thanks for the recipe!

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Karen


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Reviewed: Aug. 23, 2008

Love, love, love this salad! I think to serve 12, you need to increase this a bit -- 6 cups of chicken rather than four and all other ingredients accordingly. I did just as the recipe called for, but I did shred my chicken rather than cube it, as a personal preference. I served it to my hungry Bunco crowd and they raved!

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LORRISMYTH


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Reviewed: Aug. 16, 2008

This is so good! I love all the colors in the recipe. I make it all year around. Thank you!!!

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Molly

	Cooking Level: Intermediate
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Reviewed: Aug. 13, 2008

OMG...This was the best tasting chicken salad I've tasted. Can't wait to make again...

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Lisa

	Cooking Level: Intermediate Living In: Hackettstown, New Jersey, USA
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Reviewed: Aug. 12, 2008

Awesome recipe! I followed it exactly and made it for a recent camping trip. We wrapped it up in tortillas and it was the perfect lunch for camping. I agree with another reviewer that it shouldn't be limited to holidays. Delicious!

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Amanda

	Cooking Level: Intermediate Home Town: Kennewick, Washington, USA Living In: Richland, Washington, USA
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Reviewed: Aug. 12, 2008

This chicken salad was a huge hit. I added a bit more mayo as it was a little dry to suit my taste but all in all awesome. Enjoyed this salad with friends served on crackers and croissants.

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