Curry Chicken Salad

SUBMITTED 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."

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 6 to 8 servings

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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

READ REVIEWS (16)

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 23, 2003 by LINDA MCLEAN

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!

10 users found this review helpful

Reviewed on Mar. 4, 2005 by SNUGLBUGLS

This turned out very yummy! I was looking for a chicken salad recipe that incorporated curry without a "sweet" ingredient, such as grapes, raisins, etc. I left out the celery, as the fiance hates it, and substitued chopped walnuts for the crunch factor. Oh well, he didn't like it anyway. He loves Indian food, but he thought the curry flavor in a chicken salad was really odd. His loss, more for me! Also added a pinch of salt, pepper, a bit of mustard and a tiny bit of cayenne pepper for a little heat. Perfect in pita pockets.

9 users found this review helpful