Company Chicken Pasta Salad with Grapes Recipe - Allrecipes.com
Company Chicken Pasta Salad with Grapes Recipe

Company Chicken Pasta Salad with Grapes

Recipe by  

"This is a special treat to fix for your guests. Enjoy it with some hot garlic bread, if desired."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  2. In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
  3. In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
  4. Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 21, 2005

I first tasted this after an hour and it was bad, tasted of curry and grapes. The key is to let it sit overnight to let the flavors blend. Yummy and a nice change to the usual pasta/chicken salads that are served at picnics. There is a meal just like this at one of the local restaurants where they serve this as a salad on top of romaine lettuce.

 
Most Helpful Critical Review
Aug 17, 2005

I don't know what the hype is about this recipe. Curry in pasta salad is gross, even over-night it wasn't that great.

 

53 Ratings

Aug 29, 2006

The one thing I did that I thought made it a little better is made it with green and red grapes. This gives it a good flavor and also gives it more color.

 
Jun 17, 2005

Another winner! I added more curry powder and cumin, because I love the extra flavor, and eliminated the sugar (diabetic husband), but otherwise didn't change anything -- which is unusual for me. The small seashell pasta also gives it fewer carbs for diabetics, yet still soaks up all the wonderful flavor.

 
Jul 04, 2005

This was good and simple to make, but it was not outrageous. We enjoyed the flavor of the grapes with the curry - it was refreshing as a light summer meal. I would also not make this more than one day ahead, as it became dry by the next day.

 
Jun 09, 2005

Don't get me wrong, this is outstanding.It just takes a little something EXTRA for me to give something 5 stars. But here's the REALLY good news, I made it for a bridal shower, in which the bride was a diabetic. Change the mayo for lowfat mayo, add splenda instead of sugar, and VOILA - a lowfat, diabetic-friendly dish...that by the way, tastes great. The noodles were a little dry for my taste, so we did add a little extra mayo. All together a fabulous dish that I could eat 7 days a week. (personally)

 
Jul 23, 2005

This salad is INCREDIBLE! It tastes just like the chicken salad at a local hot spot here in Cleveland! I omitted the celery (as I'm not a fan of it in general), and served it over salad greens topped with chopped pecans and poppyseed or sweet & sour dressing on the side. I also used balsamic vinegar because I didn't have rice vinegar and it was wonderful. Vegetarians: this would still be JUST as good without the chicken! Thanks for a fantastic recipe!

 
Jul 02, 2010

People always rave about this salad when I bring it to family gatherings, potlucks, etc. The key is to use Kikkoman SWEET rice wine vinegar. Also, using red grapes makes it a prettier and sweeter salad. Hints: I make extra dressing for the next day as the pasta will soak up the dressing. When making a large quantity I buy a couple of roasted chickens to speed up the process. (The coversion table is a great help to do a "vat" of salad!)

 

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Nutrition

  • Calories
  • 482 kcal
  • 24%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 33.3 g
  • 67%
  • Sodium
  • 157 mg
  • 6%

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

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