6 Reviews

I had tons of chicken leftover from the weekend. I made this and served it with curried brocolli soup and crusty bread. It was much better then the original roast chicken and was really quick and easy to prepare.

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Caryn Gale June 10, 2003

This is sheer genius! I would never in a thousand years have thought of combining these ingredients. I substituted roast turkey for chicken and added some chopped parsley. Otherwise, I stuck to the recipe. I used my food processor to shred the turkey. The crunch of the water chestnuts is very pleasant. I will make salads like this again. Thank you very much for sharing this recipe with us.

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mianbao August 02, 2011

MMMM MMMM Good!

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Pegger1 March 03, 2004

I LOVED this! I did NOT grow up on chicken salad, and am always suspect of the fruits and nuts in the typical recipe. The pickles won me over. I used ThatBobbieGirl's #33104 for the chicken. And I'm going to use water chestnuts more often! They added a great texture. So far, I've eaten this on white bread, on toast, mixed in with lettuce, and by the forkfull straight from the container. I did add some sliced almonds. And it could use something - I'm going to try fresh thyme, tarragon, and/or marjoram. I will make this every week during the summer! Thanks, Ingy.

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sidMILB June 01, 2004
Chicken Salad