Chicken Curry Party Salad

10

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

Ingredients

servings 631 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 631 kcal
  • 32%
  • Fat:
  • 33.4 g
  • 51%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 767 mg
  • 31%

Based on a 2,000 calorie diet

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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.
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Reviews

10
  1. 11 Ratings

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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 elbo...

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 ol...

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...