Curry Chicken Salad

28 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 1 hr

“This curry chicken salad is great for a sandwich spread, pita pocket, or served over a bed of baby greens for a luncheon.” - by Susan B. Taliaferrp

Ingredients

3 eggs
2 cups chopped, cooked chicken meat
4 stalks celery, chopped
1/4 cup chopped green onions
2 tablespoons dill pickle relish
1 1/2 teaspoons curry powder
2 tablespoons mayonnaise

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Metric US

Original recipe yields 6 to 8 servings

Directions

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.
In a large bowl, combine the chicken, celery, eggs, green onions, dill relish, curry and mayonnaise. Stir together until mixed well. Refrigerate until chilled.

Nutrition

Amount Per Serving (7 total)

Calories
127 cal
6%

Carbs
1.6 g
< 1%

Based on a 2,000 calorie diet

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Reviews (28)

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ssiddons

Nov. 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 ..." See morebeing 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

Jul. 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..." See more. Thanks so much Susan!"

RDZELLMER

Dec. 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 aga..." See morein. 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."

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