Chicken Curry Party Salad Recipe -

Chicken Curry Party Salad

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"Great flavors mingled with a tangy, creamy dressing make this a great hit with party guests. I always get asked for this recipe."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  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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Reviews More Reviews

Most Helpful Positive Review
Aug 06, 2003

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!)

Most Helpful Critical Review
Dec 01, 2003

Made it exactly as the recipe calls, but didn't add the apples. I thought it was boring and dry. I'm starting to think that pasta and curry do not go together.


11 Ratings

Jul 22, 2003

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.

Oct 13, 2009

I had to make a few modifications since I didn't want to go to the store, but the dressing for this salad is amazing! I doubled the recipe, but only used about a 1/2 c. of sour cream and 1 1/2 c. of mayo with the garlic and curry. Instead of the apples, I put in about 6 diced piquante peppers for amazing color and flavor. Wasn't sure about the olives in this but they were great! Highly recommend this.

Nov 18, 2002

This recipe was AWESOME! I made this for a football party and it was a big hit! I will be making this again! Thanks!

Aug 29, 2002

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.

Oct 11, 2010

This was great! Loved the flavors! Used left over white meat chicken made with a recipe from this site: Honey Baked Chicken II. Didn't add sour cream, mushrooms or yellow bell pepper, as I didn't have any on hand. Did add canned baby corn, because I had some left over and it sounded good. The result was delicious! I deferred from the original recipe, but I'm still giving it 5 stars because it was an interesting and fresh change from boring old macaroni and I think there could be many slight variations to it (next time I may add walnuts and/or raisins) and the creamy curry sauce would still bring it all together. Everyone loved it! Thank you!

Aug 23, 2010

It's missing something - I'm not sure what. I expected something with bolder flavors. I added more curry but that did not do it.


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  • Calories
  • 631 kcal
  • 32%
  • Carbohydrates
  • 57.2 g
  • 18%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 33.4 g
  • 51%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 27 g
  • 54%
  • Sodium
  • 767 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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