Curry Chicken Salad

Curry Chicken Salad


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


1 h {{adjustedServings}} servings 127 cals
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Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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  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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  1. 33 Ratings


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 ...

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 tr...

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 th...