Chicken and Egg Salad With Curried Mayonnaise and Toasted Hazeln

Name: Chicken and Egg Salad With Curried Mayonnaise and Toasted Hazeln
Prep time: 45 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 teaspoons curry powder, preferably Madras-style; 1 teaspoon ground cumin; 3/4 cup mayonnaise; 1/8 teaspoon cayenne pepper; 2 1/2-3 cups cooked chicken, cut into 1-inch pieces; 4 large eggs, hard-cooked, peeled, and quartered; 1/2 cup diced peeled crisp apple; 1/2 cup diced sweet onion; 2 tablespoons dried currants; 1/2 cup toasted skinned coarsely chopped hazelnuts; salad greens (preferably Boston or Bibb lettuce)

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Recipe by ratherbeswimmin

Marie Simmons

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READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4

teaspoons curry powder, preferably Madras-style
1

teaspoon ground cumin
³⁄₄

cup mayonnaise
¹⁄₈

teaspoon cayenne pepper
2 ¹⁄₂ - 3

cups cooked chicken, cut into 1-inch pieces
4

large eggs, hard-cooked, peeled, and quartered
¹⁄₂

cup diced peeled crisp apple
¹⁄₂

cup diced sweet onion
2

tablespoons dried currants
¹⁄₂

cup toasted skinned coarsely chopped hazelnuts
salad greens (preferably Boston or Bibb lettuce)

DIRECTIONS

Sprinkle the curry powder and cumin into a small dry skillet; heat over low heat until the spices are fragrant, about 1 minute.
Remove from heat and transfer to a small bowl, add in mayonnaise and cayenne; stir until blended.
In a big bowl, combine the chicken, egg, apple, onion, and currants; gently fold in the mayonnaise mixture.
Sprinkle the hazelnuts over the top of the salad and stir just once.
Serve at room temperature or chilled on salad greens.

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