Search thousands of recipes reviewed by home cooks like you.

Curry Chicken Salad

Curry Chicken Salad

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h
Susan B. Taliaferrp

Susan B. Taliaferrp

This curry chicken salad is great for a sandwich spread, pita pocket, or served over a bed of baby greens for a luncheon.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 7 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. In a large bowl, combine the chicken, celery, eggs, green onions, dill relish, curry and mayonnaise. Stir together until mixed well. Refrigerate until chilled.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ssiddons
35

ssiddons

11/5/2003

I made this tonight for a group and they really liked this one. As far as modifications, I added a lot more curry than called for, a little more mayo than called for and what everyone commented on as being perfect not only for tase but for presentation, I added craisins which I highly recommend. This is a keeper and a winner. Thanks for sharing Susan :)

LINDA MCLEAN
34

LINDA MCLEAN

7/23/2003

I LOVE chicken salad and this was not only different, but also delicious! It was so nice to come across a chicken salad that didn't call for grapes!! Make sure you're a curry lover before you try this. Thanks so much Susan!

RDZELLMER
30

RDZELLMER

12/17/2003

I thought this was an excellent recipe. I love the addition of the eggs, it made it very different. I added more mayo (until it was creamy) and some golden raisins. I will defintely be making this again. P.S. I recently made this again and put the salad in tiny phyllo cups and served as an appetizer. Went over very, very well.

More reviews

Similar recipes

ADVERTISEMENT