Rating: 4.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, July/August 1995


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Cook pasta in a large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside.

  • 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.

  • 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 Facts

449 calories; protein 24g; carbohydrates 69.9g; dietary fiber 6.8g; sugars 20.3g; fat 8.5g; saturated fat 1.4g; cholesterol 45.9mg; vitamin a iu 207.8IU; vitamin c 2.3mg; folate 15.9mcg; calcium 95.8mg; iron 3.2mg; magnesium 33.5mg; potassium 565.3mg; sodium 501.4mg; thiamin 0.1mg; added sugar 9g.

3 starch, 1/2 fruit, 2 lean meat, 1 fat