Instructions: Salad greens, preferably Boston or Bibb lettuce

Sprinkle curry powder and cumin in a small dry skillet and heat over low until spices are fragrant, about 1 minute. Remove and transfer to a small bowl; add mayonnaise and cayenne, if using, and stir until blended.

In a large bowl, combine chicken, eggs, apple, onion and currants. Gently fold in mayonnaise mixture. Sprinkle hazelnuts over top and stir salad just once. Serve at room temperature or chilled on salad greens.

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