Chicken And Egg Salad With Curried Mayonnaise And Toasted Hazeln - cooking recipe

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)

Preparation

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.