recipe: Curry Chicken Salad

Curry Chicken Salad

Curry Chicken Salad
  • Prep Time: 1 h
  • Calories: 127 kcal

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  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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