CHICKEN CURRY PARTY SALAD

Chicken Curry Party Salad image

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

Provided by Katja

Yield 4

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 767 mg, Sugar 6.8 g