Curry Chicken Salad recipe

6 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.