CURRY CHICKEN SALAD WITH EGGS
This curry chicken salad is great for a sandwich spread, pita pocket, or served over a bed of baby greens for a luncheon.
Provided by Susan B. Taliaferrp
Categories Salad Curry Salad Recipes
Time 1h
Yield 7
Number Of Ingredients 7
Steps:
- 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.
- In a large bowl, combine the chicken, celery, eggs, green onions, dill relish, curry and mayonnaise. Stir together until mixed well. Refrigerate until chilled.
Nutrition Facts : Calories 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, Sodium 129.4 mg, Sugar 0.7 g
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Amber Landholt
[email protected]Definitely a keeper! This chicken salad is so flavorful and easy to make. I will be making this again and again.
DH ANTOR KHAN
[email protected]Yum!
Jorge Fuentes
[email protected]This is my new favorite chicken salad recipe. The curry powder adds a unique and flavorful twist. I also love that it's made with Greek yogurt instead of mayonnaise, which makes it a bit healthier. Highly recommend!
Asrhah Khaskheli Asrhah Khaskheli
[email protected]Easy to make and delicious! I used a store-bought rotisserie chicken to save time and it turned out great. The curry flavor is just right - not too spicy, not too mild. Will definitely be making this again.
Linah Mehlape
[email protected]This chicken salad is a delightful blend of flavors and textures. The curry powder adds a subtle warmth and depth to the mayonnaise-based dressing, while the hard-boiled eggs and celery provide a delightful crunch. I served this salad on a bed of mix