Curry Chicken Pasta Salad
Perfect for lunch or dinner, this warm-weather curry chicken pasta salad recipe makes a complete meal when served over a bed of lettuce, accompanied by a side of freshly sliced garden tomatoes and warm garlic breadsticks. I usually add more curry powder than the recipe calls for.
Perfect for lunch or dinner, this warm-weather curry chicken pasta salad recipe makes a complete meal when served over a bed of lettuce, accompanied by a side of freshly sliced garden tomatoes and warm garlic breadsticks. I usually add more curry powder than the recipe calls for.
Ingredients
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5 chicken breasts
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1 (8 ounce) package pasta shells
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1 cup reduced-calorie mayonnaise
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1 cup fat-free plain yogurt
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1 teaspoon curry powder, or more to taste
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½ (10 ounce) package frozen peas, thawed
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4 radishes, sliced
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2 green onions, sliced
Method
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Bring a large pot of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in centers and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
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Meanwhile, bring a separate large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cool; drain again.
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Combine mayonnaise, yogurt, and curry powder in a large bowl. Add cold chicken, cold pasta, peas, radishes, and green onions; stir to combine.
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Cover the bowl with plastic wrap; refrigerate before serving, at least 3 hours.
