Pretty and delicious, Chicken Salad Stuffed Shells with Curry Dressing is a recipe that makes great use of left-over grilled chicken. This recipe makes great appetizer, lunch or light dinner fare.

The Salad:
1 12-ounce package jumbo pasta shells
3-1/2 cups cooked chicken – leftover grilled is perfect!
1 cup celery
1/4 cup green pepper
1/4 cup toasted almonds
1 tablespoon sweet pickle relish

The Dressing:
1/4 cup sour cream
1/2 cup mayonnaise
1 teaspoon curry powder
1 tablespoon lemon juice
1/4 teaspoon ground coriander
Pepper, freshly cracked and ground

Prepare the ingredients:
Put the shells on to cook in salted boiling water while you prepare the rest of the dish. You want the shells al dente, still firm to the bite. When finished cooking; rinse and drain well.

Skin, bone and dice the chicken. Wash and finely dice the celery and green pepper.

Make the dressing by mixing the sour cream, mayonnaise, curry powder, lemon juice and coriander together until well blended. Season with salt and pepper.

Assemble the dish:
Combine the chicken, celery, green pepper, almonds and pickle relish with the curry dressing; toss to evenly coat. Stuff the well drained shells with the chicken salad. Cover and chill the filled shells for 30 minutes or until you are ready to serve.

This is gorgeous, plated into individual servings on a bed of shredded lettuce with a few cherry tomatoes, cocktail onions and olives to one side.

Yield: 6 servings

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