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Company Chicken Pasta Salad with Grapes
SUBMITTED BY:
MARBALET
PHOTO BY:
QUIKSANDY
"This is a special treat to fix for your guests. Enjoy it with some hot garlic bread, if desired."
RECIPE RATING:
Read Reviews
(26)
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SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups small seashell pasta
3 1/2 cups chopped poached chicken breast meat
1/2 cup diced celery
1 cup seedless green grapes, halved
salt to taste
1/4 teaspoon ground white pepper
1/3 cup mayonnaise
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
2 tablespoons rice vinegar
1 tablespoon white sugar
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DIRECTIONS
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.
In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.
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REVIEWS
Reviewed on Jul. 21, 2005 by
RECIPERAVEN
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RECIPERAVEN
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.
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7 users found this review helpful
I first tasted this after an hour and it was bad, tasted of curry and grapes. The key is to...
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Reviewed on Jun. 17, 2005 by GRANDMAPAT3
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GRANDMAPAT3
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.
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6 users found this review helpful
Another winner! I added more curry powder and cumin, because I love the extra flavor, and...
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Reviewed on Aug. 29, 2006 by
dawn
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dawn
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.
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4 users found this review helpful
The one thing I did that I thought made it a little better is made it with green and red...
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Reviewed on Aug. 17, 2005 by JAGAR
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JAGAR
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.
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3 users found this review helpful
I don't know what the hype is about this recipe. Curry in pasta salad is gross, even...
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Reviewed on Jul. 4, 2005 by Blon-Dish
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Blon-Dish
Jul. 4, 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.
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3 users found this review helpful
This was good and simple to make, but it was not outrageous. We enjoyed the flavor of the...
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Reviewed on May 30, 2005 by JDM
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JDM
May 30, 2005
I doubled the dressing, and used a roasted chicken. So easy to prepare and everyone at the party wanted the recipe -- a big hit! Will make again.
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3 users found this review helpful
I doubled the dressing, and used a roasted chicken. So easy to prepare and everyone at the...
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Reviewed on Jan. 28, 2004 by SWISHERSWEET
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SWISHERSWEET
Jan. 28, 2004
Very nice salad, recently served to guests at informal picnic dinner and was enjoyed by all. The cumin and vinegar make a nice change to an otherwise traditional dish.
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3 users found this review helpful
Very nice salad, recently served to guests at informal picnic dinner and was enjoyed by all....
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Reviewed on Jul. 23, 2005 by SKEPPINK
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SKEPPINK
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!
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2 users found this review helpful
This salad is INCREDIBLE! It tastes just like the chicken salad at a local hot spot here in...
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Reviewed on Jun. 9, 2005 by
BRAJUN GIRL
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BRAJUN GIRL
Jun. 9, 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)
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2 users found this review helpful
Don't get me wrong, this is outstanding.It just takes a little something EXTRA for me to give...
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Reviewed on Jul. 14, 2003 by
BREEZER
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BREEZER
Jul. 14, 2003
This is the best pasta salad I've ever made! Who would have thought grapes would work so well! I didn't have the Rice Vinegar it called for, so I substituted a mixture of white vinegar soy sauce and cooking wine, and it was still delicious.
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2 users found this review helpful
This is the best pasta salad I've ever made! Who would have thought grapes would work so well!...
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