Chicken Curry Party Salad

Ingredients

• 1  apples cored peeled sliced
• 4 ounce olives black drained chopped canned
• 2 stalks celery chopped
• 1 cube chicken bouillon 
• 1 teaspoon curry powder 
• 8 ounce elbow macaroni 
• 9 ounces mushrooms fresh sliced
• 1 clove garlic chopped
• 0.5 cup mayonnaise 
• 4 servings salt and pepper to taste
• 9 ounces chicken breasts boneless skinless
• 0.5 cup cup heavy whipping cream sour
• 1  bell pepper yellow thinly sliced

Equipment

• bowl
• pot

Directions

1. Bring a large pot of lightly salted water to a boil; add bouillon cube and stir until melted.
2. Add chicken and poach for about 13 to 14 minutes.
3. Remove chicken and leave broth in pot; cool chicken and cut into 1/2 inch chunks; reserve.
4. Add mushrooms to broth and cook over medium heat; cook for a few minutes and remove mushrooms from stock; reserve.
5. 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.
6. In a small bowl, combine sour cream, mayonnaise, garlic, curry powder and salt and pepper to taste.
7. 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.