This curry chicken salad is great for a sandwich spread, pita pocket, or served over a bed of baby greens for a luncheon.
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.
Per Serving: 127 calories; protein 13.9g; carbohydrates 1.6g; fat 7g; cholesterol 111.2mg; sodium 129.4mg.