Chicken and Egg Salad With Curried Mayonnaise and Toasted Hazeln

Marie Simmons

Ready In:
45mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Kristi Waterworth
    This has got to be the most delicious chicken salad I have put in my mouth. Couldn't find Hazelnuts, so I subbed Macadamias (since I had a bag) and didn't bother to toast the powdered spices, either. We had this Saturday and I'm still thinking about how good it was this Monday AM (and wishing there had been leftovers!!) Fan-freaking-tastic!!!
    Reply
  2. ratherbeswimmin
    Marie Simmons
Advertisement