Curry Chicken Pasta Salad
Ingredients3 h 35 m servings 405
- 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.
Per Serving: 405 calories; 18.3 37.5 23.6 55 364 Full nutrition
ReviewsRead all reviews 3
I followed the recipe pretty close (more curry! and other stuff adjusted by what was on hand), and this is delicious.
Original poster here. casadam suggested that the dish "needed more flavor." The recipe calls for only "1 teaspoon curry powder, or more to taste"; I *always* add more -- closer to a tablespoon...