Chicken and Egg Salad With Curried Mayonnaise and Toasted Hazeln |
|
 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Marie Simmons 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) |
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.
|
|