Curry Chicken Salad

Curry Chicken Salad

29 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h
Susan B. Taliaferrp
Recipe by  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.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  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.

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Reviews (29)

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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 :)



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!



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.

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Amount Per Serving (7 total)

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

Based on a 2,000 calorie diet



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Fruity Curry Chicken Salad


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