Curry Chicken Salad Recipe -
Curry Chicken Salad Recipe
  • READY IN 1 hr

Curry Chicken Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    1 hr


  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 More Reviews

Most Helpful Positive Review
Nov 05, 2003

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 :)

Most Helpful Critical Review
Sep 24, 2004

Like another reviewer, I had to add more curry, more mayo, and also a little salt. It still seems to be missing something, though.

Jul 23, 2003

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!

Dec 17, 2003

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.

Jan 29, 2004

Oooh, this is good! Since I had no dill pickle relish, I added chutney, and since I had no green onions, I chopped up regular onion instead. I cut the chicken into one inch pieces, which was really too big, I think. Smaller pieces of chicken can take in the flavor of the salad more readily.

Oct 13, 2005

My husband and I love this. I always make a big batch when we go camping and we eat it everyday for lunch. I add more curry because we like that flavor. This is so yummy!

Mar 04, 2005

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.

Aug 07, 2005

Used regular onion since that's what I had, and I don't keep pickle relish on hand so just cut up some pickles into tiny pieces. I like curry in small amounts and this was subtle rather than overwhelming. I would have used for sandwiches but there were nowhere near enough mayo to keep this together for bread. So I ate just as a salad, and it was pretty good (but not great). I think it would work well in pita and I'd like to try that. I also agree that smaller pieces of chicken work better.


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  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 1.6 g
  • < 1%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 129 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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