Chicken Curry Party Salad

1. 1

   Bring a large pot of lightly salted water to a boil; add bouillon cube and stir until melted. Add chicken and poach for about 13 to 14 minutes. Remove chicken and leave broth in pot; cool chicken and cut into 1/2 inch chunks; reserve.

2. 2

   Add mushrooms to broth and cook over medium heat; cook for a few minutes and remove mushrooms from stock; reserve.

3. 3

   With remaining stock in pot, add some more water, if needed. Bring water to a 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.

4. 4

   In a small bowl, combine sour cream, mayonnaise, garlic, curry powder and salt and pepper to taste.

5. 5

   In a large bowl, combine cooled pasta, chicken, mushrooms, sour cream dressing, olives, apple, yellow bell pepper and celery; mix well. Refrigerate for at least 3 hours and serve.

* Per serving · 4 servings · Values may vary.