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Jamie's Chicken Salad Recipe

Jamie's Chicken Salad

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (108)

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Average Rating:

Total Reviews: 108

Showing 71-80 of 108

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  • on December 30, 2004

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    Previously, my chicken salads have been just so-so. This one is a Keeper thanks Jamie!

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  • on November 08, 2004

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    I really enjoyed this recipe. It was hearty, and took the best part of potato salad and used in in chicken salad-the hard boiled eggs.

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  • on November 06, 2004

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    This was easy to make and delicious. There were no leftovers.

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  • on November 05, 2004

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    Simple recipe to follow and prepare. Very tasty and enjoyed by all. Will definitely make again.

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  • on October 27, 2004

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    I've been looking for a good chicken salad recipe. This one can't be beat. On the show Paula says there are no onions in it since Jamie doesn't like onions. We do so I put one half medium red onion and it was perfect!!!! The touch of chicken broth does make a difference - don't skip it! I'm even thinking of maybe adding a few chopped up olives to it. Such a versitle recipe. I give it an A++++

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  • on October 23, 2004

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    Very tasty without one ingrediant overpowering the other, each one complimenting the other.

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  • on October 21, 2004

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    The chicken salad was pretty good. I found it a little dry so I added some extra mayo. I also added some dill relish to give it more of a twang!!

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  • on October 17, 2004

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    Although I'm not crazy about chicken salad, this one is pretty good. I halved the recipe and already had a cooked chicken so there was not as much work involved. Be aware of the salt in this recipe. As another reviewer noted, the seasoning salt is pretty salty so I only used 1/2 of the recommended amount and it was plenty. I also used Lawry's seasoning salt. I also added a little chopped onion as well. Overall, pretty good.

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  • on October 15, 2004

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    I guess I expected too much after all the positive reviews. I did like the small amount of mayo in it, but mine turned out like lead and was borderline too salty. Maybe the reason mine was SO dry was that I might have used too much chicken and also fat-free mayo (My deli bought rotisserie chicken weighed 2 lbs. before skinning and de-boning it. To compensate for using a rotisserie chicken, I added 1/4 cup chopped sweet onion and an extra 1/4 cup chopped celery to the salad. I only used 1/2 tsp. of McCormick Season-All. Next time I would delete it entirely. Also, I always generously sprinkle pepper on chopped eggs before adding them to a salad like this, and I did the same thing tonight. Needed to add 6-7 Tbs. of a combo of chicken drippings and canned broth to the salad to make it spreadable. It was still bland, but 1/2 of a large lemon’s juice made the flavors pop. NOW it was a GORMET DELIGHT. Sorry, Paula.

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  • on October 14, 2004

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    I diced up a leftover whole chicken and used canned chicken stock, thus eliminating the hassle and time it takes to boil the celery, onion and seasonings. Overall, I don't think the taste would be much different. It still turned out very tasty.

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