Curried Chicken Pasta Salad

1 lb. skinless, boneless chicken breast
1 lb. pasta shells
1 can (8 oz.) chunk pineapple (or more if you love pineapple), juice reserved
1 red bell pepper, chopped
1 bunch scallion greens, chopped
2 stalks celery, diced
4 oz. chopped pecans
1 to 1-1/2 cup mayonnaise (can use low or no-fat)
3 to 6 tbsp. curry powder to taste
Freshly ground black pepper to taste
Cilantro, chopped (optional)

Directions:

Sauté chicken breasts in olive oil until done, but don't allow to overcook. Set aside to cool, covered to retain moisture. When cool, tear breasts into pieces and toss into large bowl.

Meanwhile, boil water for pasta and cook pasta according to package directions. Drain and rinse in cold water briefly.

Add to bowl with chicken. Add pineapple, pepper, scallions, celery, pecans and toss well. Add 1 cup of mayonnaise and toss well. If dry, add some reserved pineapple juice and toss again. If still dry, add remaining 1/2 cup mayo. Add curry to taste and toss to thoroughly combine (you may want to start with the 3 tablespoons, toss, taste and add more). Sprinkle with black pepper, toss again, cover and refrigerate for 2 hours or more.

When time to serve, allow it warm up slightly at room temperature and toss with the chopped cilantro if desired.

Comments from Michael Harryman :

Great with pappudums or naan on the side. Serve with cold India Pale Ale, or a traditional Indian beer such as Taj Mahal.

User Reviews:

I had chicken and rotini pasta ready and wanted a curry recipe. I made this except I didn't have red pepper and can't eat green onions. I used celery seed instead of fresh celery and I also left off the cilantro. I was enjoying the salad in just a few minutes and I will definetly make it again. It's a keeper!

submitted by nlambeth on December 02, 2007

Kudos!!
Simplicity, economical, delicious, a new staple in the diet ... wishing to thank the author ...

Submitted by Mark Loveland on December 08, 2003

This recipe got lots of compliments when I took it to a luncheon at work! I didn't have the green onions or red pepper when I made it,but it was still very good. I tried the former suggestion to use slivered almonds, and was very happy with the results! The curry and fruit combination gives this salad a great flavor!

Submitted by Sharon Rowe on December 05, 2000

View all 4 reviews of this recipe.

Add your review of this recipe.