Curried Chicken, Apple and Pasta Salad

Serves 6

12 ounces fusilli or rotini pasta

1 whole chicken breast

3 medium red apples, unpeeled and diced

½ cup raisins

1 cup chopped celery

½ cup sliced black olives

½ cup green onion tops (green parts only) in 1-inch slices

¼ cup slivered almonds


1 cup mayonnaise

¼ cup light cream

2 tsp. curry powder or to taste

1 ½ tsp. salt

1/8 tsp. cayenne pepper

1 tbsp. lemon juice

  1. Poach a chicken breast (see Steeped Chicken). Dice, wrap in plastic and chill in refrigerator.
  2. Cook pasta according to package instructions, until al dente. Drain, rinse with cold water and drain again. Set aside in a large bowl.
  3. Blend dressing ingredients in a small bowl.
  4. Add chicken, apples, raisins, celery, olives, green onions, and almonds to the pasta. Pour about half the dressing over the mixture and toss to blend.
  5. Cover and refrigerate for at least one hour. Add the rest of the dressing and serve.

Serve with: Serve over lettuce leaves with crusty baguette or Italian bread.

Source: “The Pasta Salad Book” by Nina Graybill and Maxine Rappaport, Farragut Publishing,  1984.

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