Week 18: Recipe #4--Curried Chicken Pasta Salad

I found this recipe on the Pioneer Woman website.  There is a salad similar to this that I love to eat at the Konditorei, in Salem, so I was so excited to try this one.  It was easy to make and very tasty.  I served this salad on romaine lettuce with grapes on the side.  This recipe serves 12, so you might want to half it, unless you're making it for a large group.

Photo from Pioneer Woman

You'll Need:

• 3 pounds chicken, cooked and diced/shredded
• 6 oz. weight dry pasta, cooked and drained
• 4 whole ribs celery, thinly sliced--leaves included (use interior ribs)
• 3/4 c. golden raisins
• 3/4 c. slivered almonds
• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 1 c. heavy cream
• 3 Tblsp. curry powder, more or less to taste
• 1 Tblsp. sugar, more or less to taste
• 1 tsp. kosher salt
• freshly ground black pepper

Preparation:

1. Cook pasta according to package directions and drain.  
2. Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper.  Whisk together until well combined.
3. Combine chicken, drained pasta, sliced celery, raisins, and almonds in a large bowl.  Pour curry dressing over the top.  Fold together with a rubber spatula.  Make sure it's all combined, then add more of whatever it needs.  Make sure the sweet/savory balance is right for you!
4. Chill for several hours.  

Recipe and link:  http://thepioneerwoman.com/cooking/2010/08/curried-chicken-pasta-salad/