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