This is a delicious treat to serve your guests. Another entry in the RSC Winter 2005 contest. Serve on your prettiest plates with hot garlic bread for a really special lunch! Cook time is chill time.
- 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
- 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
- Cook the pasta in a large pot of boiling salted water until al dente (about 8 to 10 minutes); drain
- Run under cool water to chill and drain again
- In a medium bowl, combine the chicken, celery, apricots, raisins, cooked pasta, salt and white pepper, mixing well
- In another bowl, combine the mayonnaise, curry powder, cumin, coriander, rice vinegar and sugar; whisking ingredients together
- Toss this dressing with the chicken mixture
- Cover bowl and chill for at least 2 hours before serving
- Serve on chilled plates, sprinkling with the toasted cashews
The flavors in this salad blend so well together that it is hard for any one flavor to stand out. I used the left overs of a smoked chicken and added some grilled chicken to make up the full amount of chicken. Tripled the recipe to take to a church potluck and it was gone in minutes,with lots of requests for the recipe. Thank you for posting
This was very good on a hot night. Tasted better the second day. I didn't have the coriander, so I left it out, I'll make sure to add it next time. Thanks!
This salad was divine! Like Swiz58, I also used almonds instead of cashews - because that is what I had to hand. This will definitely become a standard for summer BBQs.