Reviewed: Jul. 26, 2009

This is a tasty chicken salad. I did, however, use 1/3 cup of real mayo, and 2 table spoons of sour cream. In this way I found it suitable as a stand alone or for sandwiches / wraps. In the future I will omit the relish.

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MPBUDDHA

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Reviewed: Jun. 15, 2009

I added 3/4 of a diced bosh pear, and 1/2 a cup of toasted almonds. I also used a little less relish, more mayo and no onion. YUM.

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beatrice

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Reviewed: Dec. 16, 2008

It is pretty good. My husband loves it and I think it is just pretty good. I didn't add the pickle relish because we don't have any, but I bet that I would enjoy that flavor (I know my husband would hate it that way though and that's probably why I don't keep relish on hand!) I like the curry heat; I had to salt it to bring out that flavor a bit more. We thought it might be really good with some diced green pepper in it.

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kristen m

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2008

I used canned chicken breast so I need to add more mayo. Otherwise, excellent recipe.

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Christina

Cooking Level: Intermediate

Home Town: Kingsville, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: Apr. 16, 2008

I added a bit more curry and mayo, also some garlic salt. I cooked the chicken with garlic salt and black pepper. This was very tasty all by itself. However, the flavor is rather delicate, and gets lost on whole wheat bread. I tried it with just lettuce wrapped around it, and it was still overpowered. This might work with pita bread, but I think that white bread (which we don't eat) is the only thing that would really work well with this. I'll make it again and just eat it as is.

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cookiebookie

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Reviewed: Aug. 12, 2007

I did not like this recipe, it tasted very basic and pretty much like curry powder.

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ILVLFE

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Reviewed: Jun. 11, 2007

excellent combinations and flavor

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Oddball8945

Cooking Level: Intermediate

Home Town: Avenel, New Jersey, USA

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Reviewed: Jan. 4, 2007

I loved this recipe! I liked the fact it didn't have any stranges surprises of sweet. It was rich cruncy and exotic with the curry. Loved it!

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MsRebeccaZ

Cooking Level: Expert

Home Town: Fairbanks, Alaska, USA

Living In: Coeur D Alene, Idaho, USA

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Reviewed: May 11, 2006

This is a great recipe but I always have to add much more mayo to get it to hold together. I like to eat this made as a sandwich, so maybe that's why I have to use more!! I really like curry so I add more of that, too!

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TRICKYNIKKI1

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Reviewed: 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!

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HELYNNSPAFF

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Reviewed: Aug. 7, 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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Erimess

Cooking Level: Intermediate

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Reviewed: Mar. 4, 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.

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SNUGLBUGLS

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Jan. 9, 2005

good - use less onion (very strong). Added raisens, apple, lemon juice, cranberries. Extra mayo to reduce the strength of the onion.

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DIFTIGER

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Albany, New York, USA

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Reviewed: 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.

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Jocelyn Villalon

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 8, 2004

Very yummy. Makes quite a bit. I had it on white bread and it was delicious. I love the crunch combined with the curry.

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KRYS14

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Reviewed: Jan. 28, 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.

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RENA

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Nov. 1, 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 :)

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ssiddons

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Aug. 6, 2003

Even without the eggs (cause I was out of them), this was a great chicken salad. Can't wait to make again with eggs added. Thanks for the recipe.

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SUTHUN

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Reviewed: Nov. 13, 2002

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!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Nov. 13, 2002

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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