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20 minute dinner recipes

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Curried Chicken & Pasta Salad


From EatingWell:  July/August 1995

This crowd-pleasing pasta salad is potluck-perfect for barbecue season.

6 servings | Active Time: 25 minutes | Total Time: 25 minutes



  1. Cook pasta in a large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside.
  2. Toast almonds in a small dry skillet over low heat, stirring constantly, until golden, about 2 minutes. Transfer to a plate to cool. Return the pan to the stovetop and add curry powder. Toast, stirring constantly, over low heat until fragrant, about 30 seconds. Transfer to a small bowl; stir in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper.
  3. Combine chicken, raisins, scallions, celery and the reserved pasta in a large bowl. Add the dressing and toss to coat. Taste and adjust seasonings with salt, pepper and ground red pepper. Garnish with the toasted almonds.


Per serving : 439 Calories; 8 g Fat; 1 g Sat; 2 g Mono; 41 mg Cholesterol; 69 g Carbohydrates; 24 g Protein; 7 g Fiber; 515 mg Sodium; 577 mg Potassium

4 Carbohydrate Serving

Exchanges: 3 starch, 1/2 fruit, 2 very lean meat, 1 fat

Tips & Notes