Comments on: Utah Chicken Salad

By: mayasmom

mayasmom — Sun, 19 Feb 2012 01:56:49 +0000

Loved it. If you can make it a day in advance it tastes even better the next day.

By: cookbooked

cookbooked — Wed, 21 Sep 2011 05:13:03 +0000

This chicken salad is delicious. Perhaps it’s the sour cream and lemon added to the mayo in the dressing that sets it apart from others I have tried. The only change I will make next time is to cut the 1 tsp. pepper in the dressing to 1/2 tsp. pepper–just for our personal tastes. This will definitely be a repeat at our house.

By: The Suzzzz

The Suzzzz — Fri, 16 Sep 2011 15:12:57 +0000

I made a batch last night after I posted this and I totally spaced taking a photo because the kitchen was such a disaster from making dinner earlier.

By: The Suzzzz

The Suzzzz — Fri, 16 Sep 2011 15:12:11 +0000

Thanks, I hope you like it. I generally make a batch once a month and then I eat it for lunch every day for a week switching up between wrapping it in lettuce, putting it on a croissant, and putting it on toast with fresh tomatoes.

By: cookbooked

cookbooked — Thu, 15 Sep 2011 22:42:10 +0000

This recipe calls for everything I think a chicken salad should have. I can’t wait to try it and will write a review. Thanks for posting it!