Chicken and Egg Salad With Curried Mayonnaise and Toasted Hazeln

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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