About this recipe:A creamy pasta salad with chicken breasts, mushrooms, olives, apple and yellow pepper in a dressing reminiscent of your favourite Coronation chicken. Perfect for picnics and summertime get-togethers.
1 chicken stock cube
250g skinless, boneless chicken breasts
250g fresh mushrooms, sliced
120ml soured cream
1 clove garlic, chopped
1 teaspoon curry powder
100g black olives, chopped
1 apple - peeled, cored and sliced
1 yellow pepper, thinly sliced
2 sticks celery, chopped
salt and pepper to taste
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Bring a large pot of lightly salted water to the boil; add stock cube and stir until dissolved. Add chicken and poach for about 13 to 14 minutes. Remove chicken and leave stock in pot; cool chicken and cut into 2cm chunks; reserve.
Add mushrooms to stock and cook over medium heat; cook for a few minutes and remove mushrooms from stock; reserve.
With remaining stock in pot, add some more water, if needed. Bring water to the boil and add pasta to cook for 8 to 10 minutes or until al dente; drain and discard stock. Cool pasta with running water; reserve.
In a small bowl, combine soured cream, mayonnaise, garlic, curry powder and salt and pepper to taste.
In a large bowl, combine cooled pasta, chicken, mushrooms, soured cream dressing, olives, apple, yellow pepper and celery; mix well. Refrigerate for at least 3 hours and serve.