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By Chef #991213
on October 18, 2008
I made this tonight. Actually I didn't expect to like it and was making it for someone else.. Much to my shock it was great and is now on our keeper list. I did modify it. I left out the golden raisins and slivered almonds because I dislike them in all mayo type salads. I did toss in small diced baby carrots. It was excellent without the almonds and raisins and excellent with the carrots. Used in sandwich and also in a salad bowl and it was 5 stars in both. Made with grilled tofu.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 20, 2013
made this for lunches during the week and it was more like an 'egg salad' than a 'chicken salad'. the recipe makes enough for probably like 5-6 sandwiches so if i had half a block of tofu i might make a half recipe next time since it does make quite a lot. i did leave out the golden raisins and the sugar and added sunflower seeds, a bit more curry powder and relish and it was really yummy. will def make again! =)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (192 g)
Servings Per Recipe: 4