Curried Chicken, Apple, & Fusilli Salad

Submitted by United Church of God on Wed, 2011-05-11 14:05
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Description

A delightful and delicious take on chicken salad. A hint of cayenne and the unmistakable flavor of curry.

Summary

Yield
Servings
Source

Judy Finch, Sacramento, CA

Prep time45 minutes

Ingredients

12Ouncefusilli (long, thin, spiraled pasta)
1 whole chicken breast
2 whole cloves
4 peppercorns
1Cupcelery (chopped)
1 stalk celery (small)
1Teaspoonsalt
3 red apples (medium, unpeeled and diced)
1⁄2Cupraisins
1⁄2Cupripe olives (sliced)
1⁄2Cupgreen onions (tops only, sliced 1-inch long)
1⁄4Cupalmonds (slivered)
1Cupmayonnaise
1⁄4Cuplight cream
2Teaspooncurry powder (or more to taste)
1 1⁄2Teaspoonsalt
1⁄8Teaspooncayenne
1Tablespoonlemon juice

Instructions

Cook pasta until al dente, drain, rinse with cold water, drain again. Poach chicken breast with small onion stuck with whole cloves, 4 peppercorns, one small stalk of celery, and 1 teaspoon of salt. Simmer gently until firm to the touch. Cool and shred. Add the chicken, apples, raisins, celery, olives, green onions, and almonds to pasta. Mix dressing ingredients together. Pour about ½ the dressing over the pasta mixture and toss lightly but well. Cover and refrigerate for at least 1 hour. Mix with the remaining dressing before serving.

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