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Curried Chicken & Pasta Salad

July/August 1995

Your rating: None Average: 3.9 (77 votes)

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



READER'S COMMENT:
"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:

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

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



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