Curry Chicken Pasta Salad Recipe - Allrecipes.com
Curry Chicken Pasta Salad Recipe
  • READY IN 3+ hrs

Curry Chicken Pasta Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    3 hrs 35 mins

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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Reviews More Reviews

Aug 13, 2013

Original poster here. casadam suggested that the dish "needed more flavor." The recipe calls for only "1 teaspoon curry powder, or more to taste"; I *always* add more -- closer to a tablespoon (or more, sometimes!). Add curry powder and keep tasting until it's enough flavor for you. Plus, there's no salt included in the recipe, but I usually salt once it's on the plate.

 
May 26, 2014

I followed the recipe pretty close (more curry! and other stuff adjusted by what was on hand), and this is delicious.

 

3 Ratings

Aug 12, 2013

felt like it needed more flavor.

 

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Nutrition

  • Calories
  • 453 kcal
  • 23%
  • Carbohydrates
  • 37.5 g
  • 12%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 30.7 g
  • 61%
  • Sodium
  • 380 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Cassie
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