Curry Chicken Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Good for lunch or dinner, this warm-weather pasta salad is a complete meal when served over a bed of lettuce with a side of fresh sliced garden tomatoes and warm garlic breadsticks. I usually add more curry powder than the recipe calls for. Ingredients:
5 chicken breast halves |
1 (8 ounce) package pasta shells |
1 cup reduced-calorie mayonnaise |
1 cup fat-free plain yogurt |
1 teaspoon curry powder, or more to taste |
1/2 (10 ounce) package frozen peas, thawed |
4 radishes, sliced |
2 green onions, sliced |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
2. Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse pasta with cold water until cool; drain.
3. Stir mayonnaise, yogurt, and curry powder together in a large bowl. Add cold chicken, cold pasta, peas, radish slices, and green onion slices; stir to combine.
4. Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.
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