Ingredients
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2 cups conchiglie (small seashell pasta shapes)
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3 1/2 cups diced cooked chicken breasts, poached
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1/2 cup diced celery
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1/2 cup diced dried apricot
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1/2 cup sultana raisin
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salt
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1/4 teaspoon white pepper
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1/3 cup mayonnaise (use a good quality such as Hellmans, or do as I do and make your own)
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1/2 teaspoon curry powder
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1/4 teaspoon ground cumin
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1/4 teaspoon ground coriander
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2 tablespoons rice vinegar
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1 tablespoon sugar
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1/2 cup cashews, toasted and chopped
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente (about 8 to 10 minutes); drain
- Run under cool water to chill and drain again
- In a medium bowl, combine the chicken, celery, apricots, raisins, cooked pasta, salt and white pepper, mixing well
- In another bowl, combine the mayonnaise, curry powder, cumin, coriander, rice vinegar and sugar; whisking ingredients together
- Toss this dressing with the chicken mixture
- Cover bowl and chill for at least 2 hours before serving
- Serve on chilled plates, sprinkling with the toasted cashews