Chicken Curry Party Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Great flavors mingled with a tangy, creamy dressing make this a great hit with party guests. I always get asked for this recipe. 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.
|
|