Curry Chicken Pasta Salad
Brighten up your mealtime routine with this Curry Chicken Pasta Salad, a vibrant and flavorful dish that perfectly balances savory, sweet, and creamy elements. This recipe combines tender chunks of seasoned chicken breast and al dente farfalle pasta with crisp celery, sweet raisins, and the crunch of toasted almonds. The star of the dish is a luscious curry-spiced dressing made with mayonnaise, Greek yogurt, honey, and a splash of lemon juice, delivering an irresistible blend of tangy and aromatic flavors. Ideal for meal prep, potlucks, or a light yet satisfying main course, this chilled pasta salad is easy to make and comes together in just 40 minutes. Serve it garnished with extra almonds or green onions for a fresh and enticing finish.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 12 oz farfalle (bow-tie) pasta
- 1 cup mayonnaise
- 1 cup Greek yogurt
- 2 tbsp curry powder
- 1 tbsp honey
- 2 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup celery, diced
- 1 medium red bell pepper, diced
- 3 stalks green onions, chopped
- 0.5 cup raisins (optional)
- 0.5 cup almonds, sliced and toasted
- 1 tbsp olive oil
- 4 quarts water
Instructions
Fill a large pot with 4 quarts of water, add a pinch of salt, and bring to a boil. Add the farfalle pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and set aside to cool.
While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breast with a pinch of salt and pepper, then cook for 4-5 minutes per side or until fully cooked with an internal temperature of 165°F (75°C). Remove from the skillet and let the chicken rest for 5 minutes before dicing into bite-sized pieces.
In a large mixing bowl, prepare the dressing by whisking together mayonnaise, Greek yogurt, curry powder, honey, lemon juice, salt, and black pepper until smooth and well combined.
Add the cooled pasta, diced chicken, celery, red bell pepper, green onions, raisins (if using), and toasted almonds to the mixing bowl. Toss gently to ensure everything is evenly coated in the curry dressing.
Taste and adjust seasoning if needed by adding more salt or pepper.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve the curry chicken pasta salad chilled. Garnish with additional sliced almonds or chopped green onions if desired.
Nutrition Facts
Calories |
4715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.7 g | 306% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 7732 mg | 336% | |
| Total Carbohydrate | 426.5 g | 155% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 96.2 g | ||
| Protein | 217.5 g | 435% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 859 mg | 66% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3801 mg | 81% | |
*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.
