CHICKEN AND EGG SALAD WITH CURRIED MAYONNAISE AND TOASTED HAZELN

Chicken and Egg Salad With Curried Mayonnaise and Toasted Hazeln image

Provided by ratherbeswimmin

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

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)

Steps:

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.

Nutrition Facts : Calories 535.1, Fat 36.2, SaturatedFat 6.1, Cholesterol 288.6, Sodium 452, Carbohydrate 22.6, Fiber 3.3, Sugar 9.5, Protein 31.9