3 Reviews

This was a cinch to make since I always have 2-cup portions of shredded chicken breast in the freezer! I did substitute lemon pepper for the usual S&P, & like Tink, I added a helping of dried cranberries to the mix for a very tasty spread between two slices of nutty, whole grain bread! Your posting of the recipe is much appreciated! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

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Sydney Mike October 21, 2011

This is very good. I let it chill overnight as instructed. I also subbed regular onion for the green and used leftover fried chicken that I cut in small cubes. I made a sandwich with lettuce and a sprinkle of Johnny's Seasoning. Thanks for sharing. Made for PAC Fall 2011.

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CJAY October 21, 2011

Great base recipe for chicken salad. I hated to make substitution, but I forgot green onions at the store and had to use red instead. We tasted the salad per the recipe, but we tend toward stronger flavors, so we added some garlic powder, craisins and pecans to the mix. It made a delicious and light dinner on my warm from the oven, homemade gluten-free sourdough bread. :) Thanks for sharing your recipe, Mrs. Pallack! Made and enjoyed during Fall 2011 Pick A Chef. You've been adopted! http://www.food.com/bb/viewtopic.zsp?t=363796&postdays=0&postorder=asc&start=0

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**Tinkerbell** October 15, 2011
Chicken Salad