Chicken Curry Party Salad recipe

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Ingredients

1 cube chicken bouillon
9 ounces skinless, boneless chicken breasts
9 ounces fresh mushrooms, sliced
1 (8 ounce) package elbow macaroni
½ cup sour cream
½ 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

Nutrition Info

630.8 calories
carbohydrate: 57.2 g
cholesterol: 60.3 mg
fat: 33.4 g
fiber: 5.6 g
protein: 27 g
saturatedFat: 8 g
servingSize: -
sodium: 767 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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