Whether I make enough for just the two of us or increase the amounts for a social occasion, I always get a request for this recipe. There's a nice mixture of flavors with the pickles and ripe olives, and a good crunch from the celery.
A mustard-flavored dressing coats the colorful combination of chicken, broccoli, tomatoes and bacon in this tasty sandwich filling. "It's great for a picnic because you can prepare the filling ahread and assemble the pitas at the picnic site," assures Marla Brenneman of Goshen, Indiana.
The secret to our chicken salad is just plain fresh (not frozen) chicken, cooked in water with a little salt. We usually make 20 pounds at a time, but our cook, Dorothy, and I have cut down the recipe quantity.—Mary Henry, Knoxville, Tennessee
At the Victorian-theme bridal shower I hosted, I spread this dressed-up chicken salad on bread triangles. It's also appealing served on a lettuce leaf. Apples and dried cranberries add color and tang.
-Robin Fuhrman, Fond du Lac, Wisconsin
When company is coming for lunch, this is my favorite sandwich to make, since it looks and tastes a bit fancy. Even kids like it because of the crunchy nuts and creamy filling.
-Glenda Schwarz, Morden, Manitoba
Over the years, Andrea Donofrio has experimented with many versions of chicken salad. “But this delicious recipe is my favorite,” says the Walpole, Massachusetts cook. “Chunky apples, juicy grapes and toasted walnuts add just the right amount of texture and great flavor to these tasty bites.”
I ordered an entrée similar to this at the local museum café and liked it so much I decided to make something similar. At the museum it was served as a filling for a sandwich made with lettuce, tomato and thinly sliced red onion. I tend to serve it as a salad during the summer. It’s really good on a hot day.
These easy wraps are my go-to recipe when I want to make an exciting sandwich my family will love. The spiced chicken strips taste amazing with the tangy mango sauce.—Jan Warren-Rucker, Clemmons, North Carolina
"I entered this recipe in a contest that our local newspaper holds each year, and it won first place in the salad division," reports Judy Kisch-Keuten of Beatrice, Nebraska. Toasted almonds and a celery add crunch to the flavorful sandwich filling that's tasty served on English muffins.