Chicken Pasta Salad in Creamy Curry Dressing
Elevate your salad game with this vibrant and flavor-packed Chicken Pasta Salad in Creamy Curry Dressing! Combining tender pasta, juicy chunks of cooked chicken breast, and crisp, colorful vegetables like red bell pepper, cucumber, and red onion, this dish is as visually appealing as it is delicious. The star of the recipe is the luscious curry dressing, a perfect blend of creamy mayonnaise, tangy Greek yogurt, aromatic curry powder, and a touch of honey for sweetness. Finished with bright notes of lemon and fresh cilantro, this salad is a harmonious fusion of textures and bold flavors. Quick to prepare and served chilled, it's the perfect make-ahead meal for picnics, potlucks, or light lunches. Packed with protein and bursting with spice, this pasta salad is guaranteed to satisfy your cravings for something hearty yet refreshing.
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Recipe Information
Ingredients
- 300 g Pasta (penne or rotini)
- 2 cups Cooked chicken breast, diced
- 1 medium Red bell pepper, diced
- 1 medium Cucumber, diced
- 0.5 medium Red onion, finely chopped
- 2 tbsp Fresh cilantro, chopped
- 0.5 cup Mayonnaise
- 0.5 cup Plain Greek yogurt
- 1 tbsp Curry powder
- 1 tbsp Honey
- 1 tbsp Lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (about 10-12 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the dressing: In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, curry powder, honey, lemon juice, salt, and black pepper until smooth and well-combined.
3. Chop the vegetables: Dice the red bell pepper and cucumber. Finely chop the red onion and fresh cilantro.
4. Assemble the salad: In a large mixing bowl, combine the cooked pasta, diced chicken breast, red bell pepper, cucumber, red onion, and cilantro.
5. Toss with dressing: Pour the curry dressing over the pasta mixture. Toss gently to ensure all the ingredients are evenly coated.
6. Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Serve: Give the salad a final toss before serving. Garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 4958 mg | 216% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 34.9 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2006 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
