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Curry Chicken Salad Recipe

Recipe by: 106a802496d678ba

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In1 h
  • 1Place 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.
  • 2In a large bowl, combine the chicken, celery, eggs, green onions, dill relish, curry and mayonnaise. Stir together until mixed well. Refrigerate until chilled.
Ingredients
  • 7 servings
  • 127 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    127
    6%
  • Fat:
    7
    11%
  • Carbs:
    1.6
    < 1%
  • Protein:
    13.9
    28%
  • Cholesterol:
    111
    37%

Based on a 2,000 calorie diet

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