Creamy Chicken and Pasta Salad

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So......
I marinated the shredded chicken in a terriaki/orange sauce and used about 1 1/2 table spoons of dill since "S" cup is not a measurment. Having done that the recipe was WONDERFUL ! The only thing I would change is to add a full cup of mayonaise instead of 1/2 cup. ( This recipe would've been much too bland without marinating the chicken for sure ! Def a one star recipe without the modifications.

In Christ - Cassie T.

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My husband made this a few weeks ago. We thought it was pretty good--not amazing, but good for a chicken salad. As a perk, we liked it both warm and cold leftover.

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While I appreciated how creamy this was due to the use of Greek yogurt, this dish sincerely lacked in flavor. I used fresh dill and chives and neither were enough to overcome the blandness. If I were to make again, I'd add more mustard and vinegar.

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I wouldn't consider myself an expert and this it just my 2-cents, but when I'm making pasta to be served hot, I don't rinse so that the sauce will stick and be abosrbed by the pasta. But when making pasta salads, I do rinse otherwise the starch sometimes causes the pasta to become gummy when chilled.

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This recipe sounds delicious. I will try it guessing at the amount of dill. After all, seasoning is a matter of individual taste. Too much dill the first time? Try less the next time. Make the recipe your own.

P.S. It's amazing how a few words commented on a website tells you so much about the character of the person writing the comment. Please think before you post.

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Everyone makes mistakes, but this should not be expected from Food Network Magazine, who, I suspect, pays folks to edit recipes and online articles. Type-o or not, the "S cups chopped dill" should be fixed. How many cups? I've never used fresh, so i dont know how strong or not, dill is, as an herb. Someone really needs to respond to these reviews and fix the recipe.
The reviews are the first item I view when I'm looking online. It really makes a difference when ordering, purchasing or whatever. I did attempt to find this recipe in the recipe search, but was not successful. Food network, you hold a very high standard. Please fix this!
Thanks.
KD
Bentonville, Arkansas

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the recipe in the magazine calls for 1/3 cup chopped fresh dill.

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I have alwasy been taught that you rinse the pasta in cold water for something like this, a cold recipe where you want to stop the cooking quickly. Which is exactly what it says. I think the recipe sounds very good unfortunately someone should have caught the "S cup" before posting.

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I'm not a skilled cook so I'm confused on what an "S cup chopped fresh dill " is? Would someone help me out?

Please don't go by my rating....I haven't made the receipe yet.

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I was ttaught NEVER to rinse pasta after cooking,,,since when? Can't rate a recipe I never tried, but based on the previously mentioned error and the recommendation to rinse pasta, I question the recipe