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 caloriescarbohydrate: 57.2 gcholesterol: 60.3 mgfat: 33.4 gfiber: 5.6 gprotein: 27 gsaturatedFat: 8 gservingSize: -sodium: 767 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Chicken Curry Party Salad
Directions
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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.
Add mushrooms to broth and cook over medium heat, cook for a few minutes and remove mushrooms from stock, reserve.
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.
In a small bowl, combine sour cream, mayonnaise, garlic, curry powder and salt and pepper to taste.
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.