Reviewed: 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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SmilingRedhead

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: 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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RECIPERAVEN

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Cleveland, Ohio, USA

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Reviewed: 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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Blon-Dish

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Reviewed: 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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GRANDMAPAT3

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Reviewed: Jun. 15, 2005

Easy (I used leftover grilled chicken) and delicious. Even my kids ate every bite. I'll be saving this recipe to use again. Thanks for sharing...

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BOBBIEANNE

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Reviewed: 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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BRAJUN GIRL

Cooking Level: Intermediate

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Reviewed: 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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JDM

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Reviewed: Apr. 29, 2005

a great salad! i used balsamic instead of rice wine vinegar and it still turned out great! ill definately make it again!

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MEREBLUE

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Reviewed: Nov. 17, 2004

Wow! What a great recipe! This is so easy to make. It's very light tasting and has a sweet and ethnic flavor as well. The combination of the curry and the grapes are a wonderful mix.

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QUIKSANDY

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Olympia, Washington, USA

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Reviewed: Jul. 27, 2004

very light and wonderful

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STEABROW

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 5, 2003

I made this with several substitutions: used "So Soya" instead of chicken which I cooked in vegetable broth. Used fat free Miracle Whip, and also all vegetable Radiatore noodles (these are the colourful ones). Also I used red instead of green grapes as they are more nutritious and I wanted to salad to be colourful (i didn't halve them either as they were pretty small). Also, I didn't have the vinegar it asked for so I sub'd apple cider vinegar. I know, basically I came up with my own recipe. But I wouldn't have been able to come up with the combinations on my own as I am not all that creative. Anyway, it was nice. I ate too much of it of course but it tasted really light. This would be better for lunch, especially in the summer time. Oh, well I had it for dinner on a winter night. Good thing we are lucky and were in a warm house. Thanks for the recipe. I will make this again.

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ANOOSHKA

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Reviewed: Nov. 16, 2002

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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BREEZER

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Jul. 27, 2000

I made it with Balsamic vinegar as I had no rice vinegar and it was excellent. My granddaughter loved it and even my picky daughter loved it.

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Val

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Reviewed: Jun. 30, 2000

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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