Food Network
Home> Recipes> Chicken>
Chicken Salad Recipe

Chicken Salad

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (161)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 161

Showing 61-70 of 161

Sort by:

Newest

  • on October 09, 2010

    Flag

    My husband absolutely loved this. He had 2 sandwiches and then finished what was left in the bowl! Best part...when we were at his mother's for dinner the following weekend..he was raving to her about my chicken salad. : Very flavorful and tasty. I'm not a big fan of celery so I chopped mine up fine so that I didn't taste it as much but still got the crunch. Served it on toasted buns which was really delicious because it added to the nice crunchy texture. Will definitely be putting this into the permanent cookbook.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 21, 2010

    Flag

    This was a very good salad except that its way too salty. Next time I make this, I will use only 1/4 to 1/2 the amount. Also my husband added about a 1/4 cup of bacon bits which made it very good. I will also try adding some walnuts and apples to it as well

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 21, 2010

    Flag

    OK, you got me to actually write a review - something I've never done until now. The recipe was so simple but the taste was just delicious! I added chopped apples and pecans and it was just scrumptious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 18, 2010

    Flag

    Hands down the best chicken salad I've ever fixed! I used both the fresh tarragon and the dill and loved the extra flavor. I've even tried it with canned chicken when I didn't have the time to cook fresh chicken and it still Is good! This is my go to chicken salad for an elegant ladies brunch. Only modification when using canned chicken was to cut out the salt. THE BEST!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 23, 2010

    Flag

    Love this recipe, but I triple the amount of tarragon and use half the salt. This chicken salad is so popular that when I make it, I make at least a triple batch so there is enough to go around. When my husband takes this to work, everyone begs for a sandwich...I just send a loaf of bread now so there is enough for everyone.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 21, 2010

    Flag

    This was a mouthful of flavours.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 04, 2010

    Flag

    I made this today and was pleasantly surprised I didnt have mayo so I used miracle whip. Used a bit less salt. Other than that it was perfect! Husband loves it too.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 03, 2010

    Flag

    Okay, so I kicked it up a notch and used grilled chicken. To prepare the grilled chicken use the following:

    4 Boneless & Skinless Chicken Breasts
    3 Tbl Fresh Squeezed Lemon Juice
    3 Tbl EVOO (that's Extra Virgin Olive Oil
    2 Tbl Lemon Pepper Seasoning (I used McCormick brand.

    Add all ingredients to a re-sealable freezer bag (Ziploc, seal it up and sort of mush it up with your hands. Toss it in the fridge for at least an hour. Then heat the grill to 350 or so...you want a hot grill. Grill for 7 minutes or so on each side until the meat thermometer reaches 165 degrees. That's it. Use this chicken for your chicken salad recipe and you will not regret the extra step.

    Also, I added TOASTED slivered almonds to the recipe for an extra note of deliciousness. FABULOUS!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 30, 2010

    Flag

    I will admit that I did not add the dill or the lemon juice (I was out of it @ home even though I thought I had some on hand, it was FANTASTIC!!! Someone else wrote about adding hot sauce...YUM!!!! It defintely brought the dish to another level. I added scallions to mine which gave it an extra bite as well. I also used regular deli mustard as opposed to dijon. I can't wait to add the dill and lemon juice tonight to the leftovers!! I'm sure it will brighten up the taste and make it even more perfect! Thanks Food Network!! This recipe is a KEEPER!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 08, 2010

    Flag

    This is a great recipe. To make things easier, I bought a rotisserie chicken already cooked. Once I took the skin off, I threw it in the food processor with some walnuts instead of cutting the chicken into cubes. I also added grapes cute in fourths. The rest of the recipe was great! I used a little less green onion and celery, but just cut it into smaller dices. Very good as a snack on Ritz crackers!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 2 3 4 5 6 7 8 9 10 11 12 ... 17 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.