Curry Chicken Salad


  • 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


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.

Sign up now and get up to
50% OFF


In a large bowl, combine the chicken, celery, eggs, green onions, dill relish, curry and mayonnaise. Stir together until mixed well. Refrigerate until chilled.