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Chicken Curry Party Salad

SUBMITTED BY: Katja

"Great flavors mingled with a tangy, creamy dressing make this a great hit with party guests. I always get asked for this recipe."
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cube chicken bouillon
  • 9 ounces skinless, boneless chicken breasts
  • 9 ounces fresh mushrooms, sliced
  • 1 (8 ounce) package elbow macaroni
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 clove garlic, chopped
  • 1 teaspoon curry powder
  • 1 (4 ounce) can black olives, drained and chopped
  • 1 apple - peeled, cored and sliced
  • 1 yellow bell pepper, thinly sliced
  • 2 stalks celery, chopped
  • salt and pepper to taste

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil; add bouillon cube and stir until melted. Add chicken and poach for about 13 to 14 minutes. Remove chicken and leave broth in pot; cool chicken and cut into 1/2 inch chunks; reserve.
  2. Add mushrooms to broth and cook over medium heat; cook for a few minutes and remove mushrooms from stock; reserve.
  3. With remaining stock in pot, add some more water, if needed. Bring water to a boil and add pasta to cook for 8 to 10 minutes or until al dente; drain and discard stock. Cool pasta with running water; reserve.
  4. In a small bowl, combine sour cream, mayonnaise, garlic, curry powder and salt and pepper to taste.
  5. In a large bowl, combine cooled pasta, chicken, mushrooms, sour cream dressing, olives, apple, yellow bell pepper and celery; mix well. Refrigerate for at least 3 hours and serve.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2003 by MJ
My whole family enjoyed this, including my picky 14-year-old. I used low fat sour cream and mayo, omitted the black olives, added sliced green grapes and substituted farfalle pasta for the elbow macaroni. Delicious! (And there were leftovers for lunch tomorrow!)

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2003 by KAILASMITH
I loved this salad. I bought some curry powder at the store for this recipe and it brought back so many memories of my moms shrimp curry recipes. I really enjoyed it except I didn't use the olives or fruit. I also used light mayo and light sour cream. It was wonderful.

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by Lauren
Thanks Katja! This is one of the best pasta salads I have come across. A wonderful variety of tastes. I used grapes instead of the apple and it was sooo good.

1 user found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 611

  • Total Fat: 33.1g
  • Cholesterol: 66mg
  • Sodium: 768mg
  • Total Carbs: 54.7g
  •     Dietary Fiber: 5.2g
  • Protein: 25.5g

VIEW DETAILED NUTRITION

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