Curry Chicken Pasta Salad
Description
This curry-flavored pasta salad with chicken recipe can be a complete meal when served over a bed of lettuce and accompanied by warm garlic breadsticks.
Ingredients
•
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
•
1/2 (10 ounce) package frozen peas, thawed
•
4 radishes, sliced
•
2 green onions, sliced
Directions
1
Bring a large pot of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in centers and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into centers 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.
2
Meanwhile, bring a separate large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cool; drain again.
3
Combine mayonnaise, yogurt, and curry powder in a large bowl. Add cold chicken, cold pasta, peas, radishes, and green onions; stir to combine.
4
Cover the bowl with plastic wrap; refrigerate before serving, at least 3 hours.