This started out as just a plain-tasting chicken salad. I changed some ingredients and added others. Now whenever I serve it, someone is sure to ask for my version of the recipe! Since I retired from teaching a few years ago, I've enjoyed having time to try new recipes and entertain!
This salad is eye-catching enough to make any chef proud! It's served with a tangy buttermilk dressing that gets a little zip from white wine vinegar. Loretta Matzen shares the recipe from Coram, New York.
When you're looking for a cold salad to serve, turn here! Just combine the ingredients—eliminating the crushed potato chips—and serve chilled instead. Whether you serve it hot or cold, it's delicious.—Jane Payne, Twin Falls, Idaho
Forever on the lookout for good simple dishes to prepare, I tried this delicious salad while on a trip. It's lovely with all the colors and textures, and satisfying with a mixture of turkey, fruits and vegetables. The tangy raspberry dressing is irresistible.
-Rosalind Canada, White Bluff, Tennessee
My husband and I make this awesome salad together—he does the chopping. When we bring it to potlucks, we pack the ramen and almonds separately and toss them in right before it's time to dish up. They stay nice and crunchy that way. —Kristen Pallant, Big Arm, Montana