Bake the chicken in the oven at 365 F (185 C) for about 20 min (check with a knife that the chicken is cooked all the way through).
Boil the eggs for 8 minutes.
Cut chicken and eggs into bite-sized pieces.
Mix the mayo with curry powder (I like to use a LOT of curry powder. Start with half a tablespoon and taste before adding more).
Combine everything in a large bowl and mix.
Allow to chill in the fridge for at least 10 minutes (it gets even better if you leave it in the fridge overnight).
Serve on toast or muffins with chives and a little salt on top.
This recipe is for four servings of chicken and egg salad.For perfect hard-boiled eggs, place eggs in a pot and cover with water 1 inch higher than the eggs. Bring the water to a rolling boil, then cook 7-9 minutes over medium-high heat. Transfer to an ice bath for 2-3 minutes to stop the cooking process, then dry and peel.Curry powder will vary in intensity depending on the brand. I recommend adding half a tablespoon at a time and taste-testing until you reach your desired amount of flavor.Chilling your salad in the fridge overnight will deepen and intensify the flavor.You can eat this salad a few different ways. Enjoy it plain with a fork, scoop it up with crunchy veggies, or spread it on top of toast.This dish will stay fresh for 3-4 days in an airtight container in the fridge.