Curried Pasta and Chicken Salad
Elevate your lunch or dinner menu with this vibrant and flavorful Curried Pasta and Chicken Salad, a delightful fusion of creamy tanginess and aromatic spice. Combining al dente pasta, tender cooked chicken, and a rich curry-infused dressing made with Greek yogurt, mayonnaise, and a touch of honey, this dish offers the perfect balance of savory and sweet. Crunchy diced red bell peppers, celery, toasted almonds or cashews, and chewy raisins or dried cranberries add texture and pops of flavor, while optional cilantro lends a fresh, zesty finish. Quick and easy to prepare in just 30 minutes, this versatile recipe can be served chilled as a satisfying main course or a standout side dish. Perfect for meal prepping, potlucks, or family dinners, this Curried Pasta and Chicken Salad is guaranteed to be a crowd favorite!
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Recipe Information
Ingredients
- 250 grams Pasta (penne, fusilli, or rotini)
- 300 grams Cooked chicken breast, shredded or diced
- 150 grams Greek yogurt
- 100 grams Mayonnaise
- 2 teaspoons Curry powder
- 1 tablespoon Honey
- 1 teaspoon Apple cider vinegar
- 1 medium Red bell pepper, diced
- 2 Celery stalks, finely chopped
- 3 Green onions, sliced
- 50 grams Raisins or dried cranberries
- 50 grams Slivered almonds or cashews, toasted
- 2 tablespoons Fresh cilantro, chopped (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 liter Water
Instructions
Fill a large pot with 1 liter of water, add a pinch of salt, and bring to a boil over medium-high heat.
Add the pasta to the boiling water and cook according to package instructions (usually 8–10 minutes) until al dente. Drain and rinse under cold water to cool. Set aside.
While the pasta is cooking, prepare the dressing. In a mixing bowl, combine Greek yogurt, mayonnaise, curry powder, honey, apple cider vinegar, salt, and black pepper. Whisk until smooth and well combined.
In a large salad bowl, combine the cooked and cooled pasta, shredded or diced chicken, diced red bell pepper, chopped celery, sliced green onions, raisins or dried cranberries, and toasted slivered almonds or cashews.
Pour the curry dressing over the pasta and chicken mixture. Toss gently to evenly coat all ingredients.
Taste and adjust the seasoning with additional salt or pepper if needed. Optionally, stir in fresh chopped cilantro for an extra burst of flavor.
Chill the salad in the refrigerator for at least 20 minutes before serving to allow the flavors to meld.
Serve cold and enjoy this tasty curried pasta and chicken salad as a main dish or side. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 4442 mg | 193% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 71.5 g | ||
| Protein | 132.3 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2720 mg | 58% | |
*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.
