This recipe is from The Pioneer Woman. I haven’t tried it yet, but will do soon. It reminds me of something I used to eat as a young girl when my mom would take us to one of our favorite restaurants. Good memories.
Makes 12 Servings
3 pounds Chicken, Cooked And Diced/shredded
6 ounces, weight Dry Pasta, Cooked And Drained
4 whole Ribs Celery, Thinly Sliced – Leaves Included (use Interior Ribs)
3/4 cups Golden Raisins
3/4 cups Slivered Almonds
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 cup Heavy Cream
3 Tablespoons Curry Powder, More Or Less To Taste
1 Tablespoon Sugar, More Or Less To Taste
1 teaspoon Kosher Salt
Freshly Ground Black Pepper
Boil chicken to cook. Boil pasta in chicken broth.
Dice/shred chicken. Drain pasta.
Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper. Whisk together until well combined.
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! (I like mine a little sweet.)
Chill for several hours. Serve with juicy grapes on the side.
Source: Pioneer Woman