Rating: 4 stars
38 Ratings
  • 5 star values: 18
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

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

Recipe Summary

cook:
15 mins
additional:
30 mins
total:
1 hr
prep:
15 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

127 calories; protein 13.9g; carbohydrates 1.6g; fat 7g; cholesterol 111.2mg; sodium 129.4mg. Full Nutrition
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