Grilled Chicken Salad

  • JillyBurke Posted: 07/18/10
    Worthy of a Special Occasion

    Very tasty blend of ingredients. I used boneless, skinless chicken breast but am never too sure what constitutes a half breast. I probably didn't use enough chicken and so there was too much sauce which made it quite sweet.

  • Qwilmers Posted: 06/30/09
    Worthy of a Special Occasion

    I subsititued chicken thighs. We served it for friends and everyone enjoyed it. I placed it on a large platter and it looked beautiful

  • Laurie18 Posted: 07/04/09
    Worthy of a Special Occasion

    Made this as the recipe stated and brought it to a picinic in small pita breads and everyone loved it!! Would make it again.

  • lovemysouschef Posted: 07/09/10
    Worthy of a Special Occasion

    I loved this! A woman brought it to our supper club dinner this week, and I can't wait to try it myself! It was pretty sweet, but I thought it was delicious!

  • meghabyte Posted: 06/30/09
    Worthy of a Special Occasion

    I subbed Smuckers Apricot Preserves for the mango chutney since I didn't have any. I also used grilled boneless skinless chicken breasts. It tasted pretty good piled on a bed of baby spinach greens. I would make this recipe again.

  • JennSpkerman Posted: 07/03/09
    Worthy of a Special Occasion

    I didn't do the entire salad (too lazy). I did do the marinade though and it was very scrumptious! My husband and baby daughter both loved it!

  • Saecca Posted: 09/01/09
    Worthy of a Special Occasion

    The chicken marinade came out perfect, and smelled amazing when I put it on the grill pan (no outside grill here). The rest of the salad came together quickly and was very good. I used Kraft's EVOO mayo instead of the canola mayo. I served it with toasted tortillas and on a bed of spinach. I almost would make this, let it sit over night, and have it for lunch. It was so amazing the next day.

  • crusnock Posted: 12/16/09
    Worthy of a Special Occasion

    This salad would be good for a hot summer day. My husband isn't too fond of mayo-based salads, so this was a great way to serve chicken salad to him. I found it a bit too sweet.

  • ttsholland Posted: 06/26/12
    Worthy of a Special Occasion

    Very good recipe. I served it with naan and upped the amount of grapes, I also added red pepper flakes and chili powder to counteract the sweetness.

  • buenacena Posted: 08/28/12
    Worthy of a Special Occasion

    I'm not a fan of recipe modifiers who rate, but just had to review this one seeing as I've made it 4 times now. It is delicious. I skipped the marinating and grilling (although I'm definitely going to try that some time) and used roasted chicken on e and cubed boneless the next. Still turned out awesome. I used Stonewall (?) chutney and full fat mayo and kept my portions in check. Worth it.

advertisement

More From Cooking Light