Curry Chicken Salad

Chicken salad takes me right back to my childhood, finding a chicken salad sandwiches packed in my lunch was a special treat. This recipe is a variation on the chicken salad I remember from my childhood as it adds in curry powder and hard boiled eggs. I left out the celery and onions (didn't have any), but next time I'll add them in, it was missing crunch. I recommend that you let it sit overnight to allow the curry flavor to intensify and serve it the next day over salad greens or in a sandwich if you like. On a side note, I think craisins and or cashews would be a delicious addition, but beware that it will up the carb count!

Curry Chicken Salad

3 hard boiled eggs

2 cups chopped, cooked chicken meat

4 stalks celery, chopped

2 tablespoons chopped green onions

2 tablespoons dill pickle relish

2 1/2 teaspoons curry powder

3 tablespoons mayonnaise

Salt to taste

Peel and chop hard boiled eggs.

In a large bowl, combine the chicken, celery, eggs, green onions, dill relish, curry and mayonnaise.

Stir together until mixed well. Refrigerate until chilled, preferably overnight.

Nutrition Data Entire Recipe

743 calories

65.12 grams protein; 49.65 grams fat; 9.09 g carbs; 3.99 g net carbs


Nutrition Data per 1 Serving

149 calories

3 g protein; 9.9 g fat; 1.8 g carbs; .8 g net carbs

Enjoy!