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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This curry chicken salad is great for a sandwich spread, pita pocket, or served over a bed of baby greens for a luncheon. Ingredients:
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 |
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.
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