Friday, August 3, 2012

Curried Chicken Pasta Salad

Don't judge a book by its cover.

Curried Chicken Pasta Salad
Adapted (slightly) from the Pioneer Woman

3 lbs. Chicken
12 oz. Dry Pasta
4 whole ribs Celery, thinly sliced
1 C. Golden Raisins
3/4 C. Slivered Almonds
1/2 C. Mayonnaise
1/2 C. Sour Cream
1 C. Heavy Cream
5 T. Curry Powder (admittedly, this is a lot - adjust down if you're not such a fan of curry powder)
1 T. Sugar
1 t. Kosher Salt
Freshly Ground Black Pepper

Bring pot of water with chicken to a boil, reduce to simmer, cook for 25 minutes.  Remove chicken and boil pasta in chicken broth.

In the meantime, mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper.  Allow to sit - flavors will meld and mixture will gain a yellow color.

Add sliced celery, raisins, and almonds to a large bowl.  Once chicken has cooled, cube and add to bowl.  Drain pasta and add to bowl.  Finally, add about half of the curry dressing over and fold salad together.  At this point, doctor to your taste - more dressing?  More raisins?  More celery?  Go to town.

This is amazing right away and probably even more amazing if you chill and wait a while.  (Pun intended.)

This time two years ago:  Cheese Enchiladas

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