Curry Chicken Salad28 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
Original recipe yields 6 to 8 servings
- 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.
Amount Per Serving (7 total)
- 127 cal
- 7 g
- 1.6 g
- < 1%
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"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 :)"
"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!"
"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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