Categories: Chicken, Salad

Ingredients

• 2 cups conchiglie (small seashell pasta shapes)
• 3 1/2 cups diced cooked chicken breasts , poached
• 1/2 cup diced celery
• 1/2 cup diced dried apricot
• 1/2 cup sultana raisin
• salt
• 1/4 teaspoon white pepper
• 1⁄3; cup mayonnaise (use a good quality such as Hellmans, or do as I do and make your own)
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 cup cashews , toasted and chopped

Directions

1. Cook the pasta in a large pot of boiling salted water until al dente (about 8 to 10 minutes); drain

2. Run under cool water to chill and drain again

3. In a medium bowl, combine the chicken, celery, apricots, raisins, cooked pasta, salt and white pepper, mixing well

4. In another bowl, combine the mayonnaise, curry powder, cumin, coriander, rice vinegar and sugar; whisking ingredients together

5. Toss this dressing with the chicken mixture

6. Cover bowl and chill for at least 2 hours before serving

7. Serve on chilled plates, sprinkling with the toasted cashews

Email to a friend | Print this recipe | Back