Chicken and Egg Salad With Curried Mayonnaise and Toasted Hazeln

“Marie Simmons”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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