For an extra layer of flavor, try grilling the chicken breasts instead of poaching. If you're short on time, pre-cooked chicken can be used, just ensure it's chilled before adding to the salad. Feel free to add other vegetables like chopped celery, red bell pepper, or even some dried cranberries for a touch of sweetness. Taste and adjust seasoning before chilling; a pinch of salt or a squeeze of lemon juice can brighten the flavors.
Curry Chicken Pasta Salad
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME3 hrs 35 mins
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SERVING6 People
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VIEWS16
Elevate your midday meal with this vibrant Curry Chicken Pasta Salad. A delightful fusion of creamy, tangy, and subtly spiced flavors, it's a refreshing and satisfying dish perfect for a light lunch or a flavorful dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol55 mg
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Fiber3 g
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Protein24 g
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Saturated Fat3 g
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Sodium364 mg
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Sugar8 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPoach the Chicken: In a large pot, bring lightly salted water to a boil. Gently add the chicken breasts and cook until they are no longer pink inside and an instant-read thermometer registers 165°F (74°C), about 12-15 minutes. Rinse under cold water to cool quickly, then dice into bite-sized pieces. Refrigerate until completely chilled.
02
StepCook the Pasta: In the same pot (after emptying and re-filling with fresh, lightly salted water), bring to a boil. Add the pasta shells and cook according to package directions until al dente, about 8 minutes. Drain immediately and rinse thoroughly with cold water to stop the cooking process. Ensure the pasta is well-drained.
03
StepPrepare the Curry Dressing: In a large bowl, whisk together the mayonnaise, yogurt, and curry powder. Adjust the amount of curry powder to your preference for a more intense flavor.
04
StepCombine Ingredients: Add the chilled chicken, cooked pasta, thawed peas, sliced radishes, and green onions to the bowl with the curry dressing. Gently toss everything together until well combined.
05
StepChill and Serve: Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours to allow the flavors to meld. Serve chilled, preferably on a bed of crisp lettuce.
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Nolan Dicki
Jun 17, 2025Easy to make and a crowd-pleaser! I've made this several times and it's always a hit.
Deangelo Russel
May 31, 2025I was skeptical about the yogurt, but it makes the dressing so creamy and delicious!
Kolby Reichel
May 28, 2025This is my go-to recipe for summer potlucks! Everyone always raves about it.
Freeman Hauck
May 23, 2025I like to add a little honey to the dressing for a touch of sweetness.
Ernest Howell
May 21, 2025I substituted rotisserie chicken to save time and it worked great!