Curried Chicken Pasta Salad
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Ingredients
| 1 lb. | skinless, boneless chicken breast | | 1 lb. | pasta shells | | 1 can (8) | , 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) |
4 Recipe Reviews
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I made this for the first time yesterday. I doubled the amount of pineapple. Since I like curry, but only in small amounts, I used 1 1/2 teaspoons which was just right for my tastes. Next time I make this I am going to use toasted slivered almonds instead of the pecans. I took this to a potluck and it went fast. I definitely will make this many more times.
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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!
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Kudos!!
Simplicity, economical, delicious, a new staple in the diet ... wishing to thank the author ...
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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!
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Instructions
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.
Author's Comments
Great with pappudums or naan on the side. Serve with cold India Pale Ale, or a traditional Indian beer such as Taj Mahal.
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