Curry Chicken Salad
photo by Sweetiebarbara
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
3 cups chicken salad
- Serves:
- 15
ingredients
- 1 1⁄2 cups cooked chicken (diced)
- 2 hard-boiled eggs (chopped)
- 1⁄2 cup celery (diced)
- 1⁄2 cup pickle (I recommend Maxine's Curry Pickle (A Sweet Pickle), finely chopped)
- 1 teaspoon curry powder, if curry pickle is not available (optional)
- 1 tablespoon onion (minced)
- 1⁄2 cup mayonnaise
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Hard boil eggs, then chop. (I put eggs in a pan in cold water, bring to boil, remove from heat, cover, let stand 17 minutes, drain water, cover with cold water and ice for 5 minutes, then peel).
- While eggs are cooking, dice chicken, celery, pickle and onion (finely for hors d'oeuvres, coarsely for sandwiches or salads).
- Mix chicken, celery, onion, pickle, and eggs in medium sized bowl.
- Add mayonnaise, and mix together adding sugar, salt, and pepper to your taste.
- Serve on bed of lettuce for salad, on toast for sandwiches, or stuff puffs for hors d'oeuvres. Part of prep time is during cooking of the eggs.
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Reviews
RECIPE SUBMITTED BY
Sweetiebarbara
Staunton, Virginia
I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.