Chicken and Pasta Salad with Grapes

    2 hours 25 minutes

    A fairly simple chicken and pasta salad is bound together with a homemade mayonnaise based dressing including curry powder, cumin and rice vinegar but the big star is the grapes.

    56 people made this

    Serves: 4 

    • 2 cups small seashell pasta
    • 3 1/2 cups diced poached chicken breasts
    • 1/2 cup diced celery
    • 1 cup seedless green grapes, halved
    • 1 pinch salt, to taste
    • 1/4 teaspoon ground white pepper
    • 1/3 cup (85ml) mayonnaise
    • 1/2 teaspoon curry powder
    • 1/4 teaspoon ground cumin
    • 2 tablespoons rice vinegar
    • 1 tablespoon white sugar

    Preparation:15min  ›  Cook:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours25min 

    1. Bring a large saucepan 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 then toss with chicken mixture.
    4. Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.

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    Reviews in English (55)


    I first tasted this after an hour and it was bad, tasted of curry and grapes. The key is to let it sit overnight to let the flavors blend. Yummy and a nice change to the usual pasta/chicken salads that are served at picnics. There is a meal just like this at one of the local restaurants where they serve this as a salad on top of romaine lettuce.  -  21 Jul 2005  (Review from Allrecipes USA and Canada)


    The one thing I did that I thought made it a little better is made it with green and red grapes. This gives it a good flavor and also gives it more color.  -  29 Aug 2006  (Review from Allrecipes USA and Canada)


    Another winner! I added more curry powder and cumin, because I love the extra flavor, and eliminated the sugar (diabetic husband), but otherwise didn't change anything -- which is unusual for me. The small seashell pasta also gives it fewer carbs for diabetics, yet still soaks up all the wonderful flavor.  -  17 Jun 2005  (Review from Allrecipes USA and Canada)