Curried Pasta Salad With Chicken Food

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CURRY CHICKEN PASTA SALAD



Curry Chicken Pasta Salad image

Good for lunch or dinner, this warm-weather pasta salad is a complete meal when served over a bed of lettuce with a side of fresh sliced garden tomatoes and warm garlic breadsticks. I usually add more curry powder than the recipe calls for.

Provided by Cassie

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 3h35m

Yield 6

Number Of Ingredients 8

5 chicken breast halves
1 (8 ounce) package pasta shells
1 cup reduced-calorie mayonnaise
1 cup fat-free plain yogurt
1 teaspoon curry powder, or more to taste
½ (10 ounce) package frozen peas, thawed
4 radishes, sliced
2 green onions, sliced

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
  • Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse pasta with cold water until cool; drain.
  • Stir mayonnaise, yogurt, and curry powder together in a large bowl. Add cold chicken, cold pasta, peas, radish slices, and green onion slices; stir to combine.
  • Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 37.5 g, Cholesterol 54.6 mg, Fat 18.3 g, Fiber 2.5 g, Protein 23.6 g, SaturatedFat 3.4 g, Sodium 364.1 mg, Sugar 7.6 g

CURRIED CHICKEN PASTA SALAD



Curried Chicken Pasta Salad image

I got this recipe from The Pioneer Woman website. I use craisins in lieu of raisins, celery seed instead of celery ribs, and skinless boneless grilled chicken (Creating the broth with bouillon). http://thepioneerwoman.com/cooking/2010/08/curried-chicken-pasta-salad/

Provided by ThaGirl4Ya

Categories     Curries

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

3 lbs skinless chicken breasts, bone in
6 ounces dry pasta
4 celery ribs, Thinly Sliced, Leaves Included (use Interior Ribs)
1/4 cup shallot (diced)
3/4 cup golden raisin (or craisins)
3/4 cup slivered almonds
1/2 cup mayonnaise
1/2 cup sour cream
1 cup heavy cream
3 tablespoons curry powder (to taste)
1 tablespoon sugar (to taste)
1 teaspoon kosher salt
fresh ground black pepper

Steps:

  • Heat a pot of water.
  • Season chicken and add to water to boil for 20-25 minutes (until done).
  • Remove chicken from water and set on a plate to cool.
  • Add and cook pasta in chicken broth.
  • Drain pasta when fully cooked.
  • Separate chicken from the bone & Dice/shred chicken.
  • In a bowl, Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper.
  • Whisk together until well combined.
  • Add chicken, drained pasta, sliced celery, raisins, shallots and almonds.
  • Fold together with a rubber spatula.
  • Make sure it's all combined, then add more of whatever it needs.
  • Make sure the sweet/savory balance is right for you! (I like mine a little sweet.).
  • Chill for several hours. Serve with juicy grapes on the side.

CURRIED PASTA SALAD WITH CHICKEN



Curried Pasta Salad With Chicken image

This is a lovely, flavourful but light dish that can be easily adapted for a diet with low fat ingredients. You can't get crushed pineapple where I live so I use pineapple chunks and chop them very finely. Cooking time includes half an hour of chill time.

Provided by Shuzbud

Categories     Lunch/Snacks

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 11

2 1/2 cups dry fusilli
cooking spray (could use butter)
1 onion, peeled and finely chopped
3 tablespoons korma paste
1/2 cup dried apricot, finely chopped
1 tablespoon tomato paste
1 tablespoon water
3/4 cup light mayonnaise (I use extra light)
3 tablespoons mango chutney
1/2 cup crushed pineapple (reserve the juice)
1/2 lb cooked chicken breast, chopped (200 grams)

Steps:

  • Cook the pasta according to the directions on the package (if you like, continue with step 2 while the pasta cooks). When cooked, drain thoroughly and rinse under cold running water until the pasta has cooled. Drain and put in a large serving bowl.
  • Spray a non-stick skillet with cooking spray or melt a little butter if you prefer. Add the onion and cook for 5 minutes until softened.
  • Add the korma paste and cook, stirring, for 2 more minutes.
  • Stir in the apricots, tomato paste and water and cook for 1 minute. Remove from the heat and allow to cool.
  • Stir together the mayonnaise and mango chutney in a bowl until blended. Drain the crushed pineapple, adding 2 tablespoons of the pineapple juice to the mayonnaise mixture. (If using pineapple chunks, chop them finely now).
  • Stir the pineapple, mayonnaise mixture, onions with korma paste and cooked chicken pieces into the pasta in the serving bowl. Toss together to coat the pasta.
  • Cover and chill for 30 minutes to allow the flavours to blend.
  • Serve cold and enjoy!

DUFF'S CURRIED PASTA SALAD



Duff's Curried Pasta Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 31m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
8 ounces elbow macaroni
1/4 cup cold milk
2 tablespoons curry powder (preferably Madras-style)
1/4 cup peanut oil
2 tablespoons mayonnaise
1/4 cup mango chutney, finely chopped
1/4 cup rice wine vinegar
Freshly ground pepper
1 10-ounce bag broccoli slaw mix
1/2 cup chopped scallions
1/4 cup roughly chopped fresh cilantro

Steps:

  • Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente; drain and toss with the milk in a large bowl.
  • Meanwhile, toast the curry powder in a small dry skillet over medium heat until fragrant, about 1 minute. Whisk in the peanut oil and cook until the oil is curry-colored; let cool. Whisk the mayonnaise, chutney and curry oil in a large bowl, then whisk in the vinegar to make a smooth dressing. Season with 1/4 teaspoon salt, and pepper to taste.
  • Add the broccoli slaw mix, scallions and cilantro to the dressing and toss until combined. Stir in the pasta and toss to coat. Cover and refrigerate until serving.

CURRY CHICKEN PASTA SALAD



Curry Chicken Pasta Salad image

Make and share this Curry Chicken Pasta Salad recipe from Food.com.

Provided by WI Cheesehead

Categories     Curries

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 11

1 lb chicken breast, diced
1 tablespoon sweet curry powder
2 tablespoons vegetable oil
2 tablespoons lemon juice, divided
4 quarts water (for boiling pasta)
1 teaspoon salt
1 lb dry pasta
2 cups snap peas, chopped in half
1/2 cup minced red onion
2/3 cup low-fat mayonnaise
1 tablespoon dijon-style mustard

Steps:

  • Combine curry, oil, and 1 T lemon juice, pour over chicken, toss to coat, cover and refrigerate 1-2 hours.
  • Heat large nonstick skillet over med heat, add chicken.
  • Cook, stirring regularly, about 3 min (or more). Reduce the heat a bit if the sauce starts to darken.
  • Remove the pan from the heat, let cool while the pasta boils.
  • Boil pasta in salt and water, rinse and set aside. For about the final 2 min of cooking time, add the peas, drain and rinse w/rest of pasta.
  • While pasta cooks, prepare the salad dressing. It is important to have dressing done at same time as pasta, so pasta doesn't sit w/out dressing too long, as it will clump.
  • In a large bowl, blend minced red onion, mayonnaise, mustard and 1 T lemon juice.
  • Add the curried chicken w/all the sauce out of the pan; whisk to blend.
  • Add pasta and peas, toss to coat and add salt if desired.
  • Serve right away or chilled for later. 8-12 servings.

Nutrition Facts : Calories 355.4, Fat 9.7, SaturatedFat 2.1, Cholesterol 36.3, Sodium 341.2, Carbohydrate 46.3, Fiber 3.2, Sugar 1.9, Protein 20

CURRIED CHICKEN AND BOW TIE PASTA SALAD



Curried Chicken and Bow Tie Pasta Salad image

Make and share this Curried Chicken and Bow Tie Pasta Salad recipe from Food.com.

Provided by Nat Da Brat

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 23

3 lbs chicken
6 peppercorns
1 bay leaf
1 stalk parsley
1 sprig fresh thyme
1 onion
1 carrot
1 stalk celery
1/2 green pepper, finely shred
1/2 red pepper, finely shred
1/2 yellow pepper, finely shred
8 ounces bow tie pasta, cooked
salt
pepper
1/2 small onion, finely diced
2 teaspoons vegetable oil
1 tablespoon curry powder
1/2 cup white wine
2 tablespoons water
1 1/2 cups mayonnaise
2 tablespoons water
pepper
salt

Steps:

  • Poach chicken by placing in a large pot with enough cold water to barely cover.
  • Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters.
  • Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes.
  • Cool in poaching liquid, then drain, skin and shred.
  • To make curry flavouring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes.
  • Add wine and water.
  • Boil rapidly until reduced to about 3 tablespoons.
  • Strain and let cool.
  • Prepare curry mayonnaise by combining all ingredients until smooth.
  • Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise.
  • Mix gently until well- coated.
  • If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained.
  • Place a portion of salad on bed of spinach and sprinkle reserved peppers on top.
  • Assemble just before serving, as the mayonnaise quickly loses its fresh look.

CURRIED PASTA SALAD



Curried Pasta Salad image

Make and share this Curried Pasta Salad recipe from Food.com.

Provided by HannahSve

Categories     Low Cholesterol

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 lb macaroni or 1 lb rotelle pasta
1 cup red onion, diced (optional)
1/3 cup finely minced cilantro
1 cup diced celery (4 ribs, approx)
3/4 cup golden raisin
3/4 cup carrot, grated
3/4 cup fat free Greek yogurt
3/4 cup mayonnaise
1 teaspoon honey
1 lemon, juice of
2 1/2 teaspoons curry powder
salt & pepper

Steps:

  • Cook pasta according to directions, drain, and rinse in cold water.
  • In a large bowl, mix yogurt, mayonnaise, lemon juice, honey and curry powder together along with a touch of salt and pepper.
  • Toss in drained pasta, prepped veggies, raisins, and cilantro.
  • Fold to coat ingredients with dressing.
  • Let cool and sit for at least 30 minutes to allow flavors to completely meld.

Nutrition Facts : Calories 363.6, Fat 8.5, SaturatedFat 1.3, Cholesterol 6.2, Sodium 196.8, Carbohydrate 63.4, Fiber 3.1, Sugar 13.8, Protein 9.7

CURRIED PASTA SALAD



Curried pasta salad image

Take the blueprint of Coronation chicken, omit the meat and add pasta and you have a fresh fusion side dish

Provided by Sara Buenfeld

Categories     Side dish

Time 22m

Number Of Ingredients 10

225g penne
4 tbsp light mayonnaise
4 tsp rogan josh curry paste
150g pot natural yogurt
juice ½ lemon
2 tbsp mango chutney
50g sultana
15g pack coriander , chopped
½ cucumber , deseeded and diced
2 celery sticks, diced

Steps:

  • Boil the pasta in salted water for 8 mins. Drain, then cool under the cold tap.
  • Meanwhile, mix the mayo, curry paste, yogurt, lemon juice, chutney and sultanas with plenty of seasoning. Add the pasta, coriander, cucumber and celery, and toss everything together to coat in the curried mayonnaise. Pack into a container or bowl.

Nutrition Facts : Calories 224 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

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