Harvest Egg Salad

Harvest Egg Salad

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 4 servings

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup finely chopped red onion
  • 1/4 cup plain yogurt
  • 1 tbsp. curry powder
  • 1/2 tbsp. lemon juice
  • 8 large eggs, hard boiled, peeled and coarsely chopped
  • 6 oz. chicken, roasted and diced
  • 1 apple, diced
  • Salt and pepper, to taste
  • 4 pita bread, toasted
  • 4 cups arugula
  • 1/2 cup toasted chopped pecans
  • 1/4 cup pomegranate seeds
  • 2 tbsp. chopped scallions

Directions

  1. Stir together mayonnaise, onion, yogurt, curry powder and lemon juice until well combined. Gently stir in eggs, chicken and apple. Season with salt and pepper to taste.
  2. Cut each pita bread into 4 wedges, top with arugula and egg salad. Garnish with pecans, pomegranate seeds and scallions.

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