Chicken and Egg Salad with Curried Mayonnaise and Toasted Hazeln
Elevate your lunchtime game with this vibrant Chicken and Egg Salad with Curried Mayonnaise and Toasted Hazelnuts. This recipe combines tender poached chicken, perfectly cooked eggs, and crisp mixed greens, all brought together with a creamy, curry-infused mayonnaise dressing that’s both warming and aromatic. The addition of toasted hazelnuts adds a delightful crunch and nutty flavor, making this salad truly stand out. With just 35 minutes from start to finish, this dish is both quick and satisfying, ideal for busy weekdays or casual entertaining. Perfect served as a fresh, flavorful main course or a light side dish, this salad is a delicious way to savor bold spices and wholesome ingredients in every bite.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 4 pieces Large eggs
- 4 cups Mixed salad greens
- 0.5 cups Hazelnuts
- 0.5 cups Mayonnaise
- 2 teaspoons Curry powder
- 1 tablespoons Lemon juice
- 1 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Fill a medium pot with water, place the chicken breasts in it, and bring to a boil. Lower the heat, cover, and simmer for 10-12 minutes or until the chicken is cooked through. Remove the chicken from the pot and let it cool before shredding or dicing it into bite-sized pieces.
While the chicken is cooking, place the eggs in a small pot and cover them with water. Bring to a boil, then reduce heat to a low simmer and cook for 10 minutes. Drain the hot water and run cold water over the eggs to cool them. Peel the eggs and cut them into quarters.
Toast the hazelnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and let them cool slightly before roughly chopping them.
In a small bowl, whisk together the mayonnaise, curry powder, lemon juice, olive oil, salt, and black pepper until smooth to create the curried mayonnaise dressing.
In a large mixing bowl, combine the shredded or diced chicken, quartered eggs, mixed salad greens, and toasted hazelnuts.
Pour the curried mayonnaise dressing over the salad mixture and toss gently to combine, ensuring all the ingredients are evenly coated.
Divide the salad onto individual plates or serve in a large bowl. Garnish with additional hazelnuts or a sprinkle of curry powder, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1068 mg | 356% | |
| Sodium | 5124 mg | 223% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 4.1 g | ||
| Protein | 103.3 g | 207% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 300 mg | 23% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1374 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
