Curry Chicken Salad with Eggs recipe

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Ingredients

3 eggs
2 cups chopped, cooked chicken meat
4 stalks celery, chopped
¼ cup chopped green onions
2 tablespoons dill pickle relish
1 ½ teaspoons curry powder
2 tablespoons mayonnaise

Nutrition Info

126.9 calories
carbohydrate: 1.6 g
cholesterol: 111.2 mg
fat: 7 g
fiber: 0.6 g
protein: 13.9 g
saturatedFat: 1.6 g
servingSize: -
sodium: 129.4 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 to 8 servings

Recipe Note

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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