Curry has its way with chicken and this delightful salad is no exception. Whips up quickly and is so versatile. Nice spread on thick slices of raisin bread or tucked inside a scooped out avocado.
INGREDIENTS (for 7 servings):
- 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
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.
In a large bowl, combine the chicken, celery, eggs, green onions, dill relish, curry and mayonnaise. Stir together until mixed well. Refrigerate until chilled.