This is a very healthy and simple salad to make; even my non-cooking husband can whip it together in minutes. We’ve served this to friends over the years, and they always ask for the recipe. —Radelle Knappenberger, Oviedo, Florida
My mom made the best salads, and that's where my love for them started. I’ve turned her side salads into awesome meals with protein, veggies, nuts and cranberries. —Lindsay Tanner, Cathedral City, California
My family loves this dish. Use light mayonnaise and this is a healthy salad. Even if you or your family are not garlic lovers, I'd advise that you use the full measurement of garlic and the tablespoon of oregano for the proper flavoring. I receive nothing but raves when I serve this salad.
"I liked the dressing on a Hawaiian chicken salad I tried at a restaurant, so I devised my own through trial and error," writes Lynn Merrifield, Watrous, Saskatchewan. "I make this salad at least once a week. You can also add mandarin oranges or pineapple chunks."
Meet the Cook: Back in the 1950's, I was a home economist for the electric company, which is how I came across this recipe. During spring and summer, when it is hot here, my family especially likes it. (My husband and I have two children and a pair of granddaughters, all grown.)
I've also found this chicken salad is good for women's luncheons and covered-plate meals since it's so different.
-Johnece Stuard, Mansfield, Texas
“I modified a recipe I received years ago and came up with this versatile salad. It's refreshing served cold on a hot day, but its equally tasty at room temperature or warmed in the microwave.”
—Robin Thompson, Roseville, California
On weekday mornings, I whip up this fun chicken and blueberry combination in minutes to take for lunch. It also works as a nice, light salad for a summer supper, and it’s a cinch to double it for a shower or potluck. —Kari Caven, Coeur d'Alene, ID