Description
A delightful blend of flavors, this Curried Chicken Pasta Salad is the perfect combination of a creamy curry dressing, tender chicken, pasta, sweet raisins, crunchy almonds, and crisp apples. It’s quick to prepare, versatile, and makes for a delicious appetizer or side dish at any gathering. Refrigerate to allow all the flavors to meld beautifully for a refreshing and flavorful dish!
Ingredients
Units
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Curry Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream or nonfat Greek yogurt (or a mix)
- 1 tablespoon curry powder (adjust to taste)
- 1 teaspoon turmeric
- 1/4 teaspoon ground cinnamon
- Pinch cayenne pepper
- 1/3 cup mango chutney
Chicken Pasta Salad
- 4 ounces short pasta (e.g., orecchiette, farfalle, or small shells)
- 2 cups chopped or shredded cooked chicken (approximately 1 1/4 pounds)
- 1/2 cup raisins
- 1/2 cup chopped green onions (including white, light green, and part of the dark green)
- 1/2 cup chopped celery (including leaves)
- 1/2 cup chopped green apple (around 1/2 of a large apple)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup toasted slivered almonds
Instructions
- Prepare the Curry Dressing
In a medium mixing bowl, whisk together the mayonnaise and sour cream (or yogurt) until smooth. Add the curry powder, turmeric, cinnamon, and cayenne pepper, whisking until fully combined. Then, chop any large mango pieces in the chutney and mix it into the dressing. Cover the dressing and refrigerate while preparing the salad. - Cook the Pasta
Cook the pasta according to the package directions until al dente. After cooking, drain the pasta, rinse it under cool running water to stop the cooking process, and gently pat it dry with a clean kitchen towel or paper towels. - Combine the Salad Ingredients
In a large mixing bowl, combine the cooled pasta, chicken, raisins, chopped green onions, celery, and green apples. Toss gently to combine all the ingredients. Use your hands for easier mixing if preferred. - Add the Dressing
Add half of the prepared curry dressing to the salad mixture and toss well using spoons, ensuring all the ingredients are evenly coated. Taste and adjust by adding more dressing as per your preference (typically, all of the dressing may be used). Cover the bowl with a lid or plastic wrap and refrigerate the salad for at least 30 minutes. - Add Finishing Touches Before Serving
About 20–30 minutes before serving, remove the salad from the refrigerator and mix in the toasted slivered almonds. Taste the salad and adjust the seasoning as needed with kosher salt, freshly ground black pepper, or a pinch of cayenne pepper, if desired. - Serve
Optionally, line a serving bowl or platter with fresh lettuce or spinach leaves for presentation. Spoon the chilled salad into the center and serve immediately.
Notes
- Mango Chutney: If you don’t have store-bought mango chutney, you can substitute with chopped fresh or frozen mango cooked down with a little sugar, vinegar, and spices.
- Make Ahead: This salad is an excellent make-ahead dish. The flavors deepen as the salad sits, so refrigerating it for a few hours or overnight enhances the taste.
- Pasta Options: Use any short pasta that holds onto the creamy dressing well, such as penne, rotini, or bowtie.
- Dietary Variations: To make the salad lighter, replace half the mayo with more Greek yogurt for a tangier dressing with fewer calories
Nutrition
- Calories: 310
- Sugar: 8g
- Sodium: 420
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18 g
- Cholesterol: 42mg
