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Curried Chicken & Pasta Salad

:  July/August 1995

Your rating: None Average: 3.9 (70 votes)

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


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"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...
Curried Chicken & Pasta Salad Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | Low saturated fat | Heart healthy | High fiber | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 12 ounces large whole-wheat pasta shells
  • 2 tablespoons slivered almonds, (1/2 ounce)
  • 1 tablespoon curry powder, preferably Madras
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup low-fat plain yogurt, or reduced-fat sour cream
  • 1/3 cup mango chutney
  • 1 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • Pinch ground cayenne pepper, or to taste
  • 2 cups cooked chicken, cut into 1-inch pieces (see Tip)
  • 1/2 cup raisins
  • 1/2 cup chopped scallions, (4 scallions)
  • 1/2 cup diced celery
  • Salt & freshly ground pepper to taste

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Preparation

  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.

Tips & Notes

  • 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

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.

Nutrition Bonus: Selenium (20% daily value), Iron (17% dv), Potassium (16% dv).

Carbohydrate Servings: 4

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


More From EatingWell

Recipe Categories

Style/Theme
Entertaining, casual
Potluck
Quick (total 30 min. or less)
Ease of Preparation
Easy
Type of Dish
Main dish, combination meal
Main dish, poultry
Pasta
Salad, main dish
Total Time
30 minutes or less
Servings
6
Main Ingredient
Chicken
Meal/Course
Lunch
Dinner

Ethnic/Regional
Asian
Indian
Health & Diet Considerations
Low cholesterol
Low saturated fat
Heart healthy
High fiber
High potassium
Season
Spring
Summer
Fall
Winter
Holiday
July 4th
Labor Day
Memorial Day
Publication
July/August 1995
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