Curried Chicken & Pasta Salad

Curried Chicken & Pasta Salad

11 Reviews
From: EatingWell Magazine, July/August 1995

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

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 12 ounces large whole-wheat pasta shells
  • 2 tablespoons slivered almonds, ( ½ ounce)
  • 1 tablespoon curry powder, preferably Madras
  • ½ cup reduced-fat mayonnaise
  • ½ cup low-fat plain yogurt, or reduced-fat sour cream
  • ⅓ cup mango chutney
  • 1 teaspoon turmeric
  • ¼ teaspoon ground cinnamon
  • Pinch ground cayenne pepper, or to taste
  • 2 cups cooked chicken, cut into 1-inch pieces (see Tip)
  • ½ cup raisins
  • ½ cup chopped scallions, (4 scallions)
  • ½ cup diced celery
  • Salt & freshly ground pepper to taste


  • Active

  • Ready In

  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.
  • Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Nutrition information

  • Per serving: 449 calories; 9 g fat(1 g sat); 7 g fiber; 70 g carbohydrates; 24 g protein; 16 mcg folate; 46 mg cholesterol; 20 g sugars; 9 g added sugars; 208 IU vitamin A; 2 mg vitamin C; 96 mg calcium; 3 mg iron; 501 mg sodium; 565 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 starch, ½ fruit, 2 lean meat, 1 fat

Reviews 11

January 19, 2013
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By: EatingWell User
Add some veggies Great for bagged lunches. I used only the curry powder and added some sliced red bell pepper and sugar snap peas for color and crunch.
July 13, 2012
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By: wrk
Refreshing dinner on a hot summer night! Made this for dinner tonight and it was a hit! I made the recipe as is with whole wheat fusilli and the following tweaks (because it is what I had in the house): -added 1 extra tsp Madras curry powder -used Tbs non-fat greek yogurt and 1Tbs full fat sour cream -only used a 1/2 tsp tumeric, and 1/8 tsp cinnamon -no cayenne pepper -used golden raisins -used 3/4 cup diced celery -no extra salt used (curry power already had salt) -added juice of 1 lime, 1 Tbs grated fresh ginger, and 2 tsp agave nectar Perfect! Pros: Whole grain pasta and very flavorful Cons: needed a little more flavor which I fixed by adding a few ingredients
November 08, 2011
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By: EatingWell User
Happy, happy me! I remember making this when the recipe was first published too. Lost it in a move and am so glad to have found it again. I already made a batch and can't wait for lunch! Delicious!
November 25, 2010
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By: EatingWell User
I have prepared this recipe ever since it was first published and it is one of my all-time favorites. I'm so glad that Eating Well has maintained an online log of the recipes from the original run of the magazine's publication. This one has always been a huge hit and I have shared it with many.
November 11, 2010
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By: EatingWell User
Tweaked it a bit. I wonder if there was a typo in the recipe because I thought large pasta shells would be way too much pasta and I only used 2 cups of the small shell pasta. Turned out perfect. Not crazy about a lot of raw onion so used only half recipe called for. Didn't have shallots so just used onion which I prefer raw anyway. My husband and I loved this dish. We plan to make it often. Will be the next dish I take to a potluck. Can't wait to share it with my friends. We also loved the sweet and savory flavors blended. It was a fun, delicious, interesting dish.
October 21, 2010
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By: EatingWell User
Seriously?! Where do you mix the curry/chutney, cinnamon, etc.?! Prep instructions need A LOT of work!
July 01, 2010
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By: demi_
Rave review from me and I do not like pasta! julie_d
June 05, 2010
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By: EatingWell User
This salad was awesome. I too made it for a potluck and was told it was "The winner" (not that there was a contest). Everyone loved it!
March 31, 2010
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By: EatingWell User
Delicious! Made it for a potluck and it got rave reviews!
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