"This curry chicken salad is great for a sandwich spread, pita pocket, or served over a bed of baby greens for a luncheon." — Susan B. Taliaferrp
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chopped, cooked chicken meat
chopped green onions
dill pickle relish
1 1/2 teaspoons
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 :)
Like another reviewer, I had to add more curry, more mayo, and also a little salt. It still seems to be missing something, though.
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!
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.
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Curry Chicken Salad
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 63
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