YUMMY YUMMY YUMMY!! Excellent chicken salad! The only thing I changed was I used shredded cucumber (for a more Greek taste) because I didn't have red pepper on hand and I added a soup-spoonful of sour cream! It was DELISH! It also helps that my husband and I eat anything with feta cheese too which is why I wanted to try this. Thank you so much Chris recipe is defintely a keeper! This would be an excellent dish for the summer too!
This is the "best" chicken salad. And it is so easy to make. We ate it all summer long. And now that it is winter time I make it with different colored bell pepper depending on the holiday. Orange and green for Halloween and Red and green for Christmas. Everyone loves it at parties and I print out the recipe and hand it out.Thank You! Thank you!
I LOVED this chicken salad. By far the best I've had. Thank you thank you thank you. I will use this recipe as my standard for chicken salad.
Wow! This is a keeper. I loved this recipe so much. I will pass this along to friends and neighbors.
My family really liked this over 4th of July. We even made wraps with it. I left out the bell pepper. The feta adds a great zing.
This has go to be the best chicken salad recipe yet! It is full of flavor where most chicken salads lack it. No changes!
Fabulous!! I actually cheated and used a cooked rotisserie chicken from the grocery store (without the skin) and used a few leftover bleu cheese crumbles with the feta but other than that stuck to the recipe and it was SOOOOO good! It's nice to have a recipe that uses cider vinegar for a change instead of balsamic though I love them both. I left it in the fridge for about 2 hours to mix and chill and it was divine. Thanks for submitting this recipe - it's a keeper for me.
This is the best chicken salad I've ever had. I served on a bed of salad greens and sprinkled with shredded carrot and sunflower seeds for a complete meal.
wow! this recipe is so flavorful but what I enjoyed almost as much as eating was the fragrance of the fresh dill with every bite!
This was a little too much for me - as in a little too much garlic a little too much dill and a little too much tang. I was able to mellow it out a bit by adding some sour cream but since you can't undo the vinegar dill and garlic once it's in there this was pretty much a done deal for me. I did not use the feta since I have a husband who strangely almost gets physically ill at the mere mention of it. (Long after I ate this I'm still tasting that raw garlic. NOT a good thing. I'm having a feeling supper might end up being Wayne's Drive-in for burgers and fries this evening.)
