Original recipe yield: 4 to 6 servings.
INGREDIENTS
* 2 cups small seashell pasta
* 3 1/2 cups chopped poached chicken breast meat
* 1/2 cup diced celery
* 1 cup seedless green grapes, halved
* salt to taste
* 1/4 teaspoon ground white pepper
* 1/3 cup mayonnaise
* 1/2 teaspoon curry powder
* 1/4 teaspoon ground cumin
* 2 tablespoons rice vinegar
* 1 tablespoon white sugar
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
2. In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
3. In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
4. Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.
Servings Per Recipe: 5
Amount Per Serving
Calories: 482
* Total Fat: 20.2g
* Cholesterol: 82mg
* Sodium: 158mg
* Total Carbs: 41.9g
* Dietary Fiber: 2.2g
* Protein: 33.3g
