Curried Chicken & Pasta Salad Recipe

ingredients

3/4 pound large shell pasta
2 tablespoons slivered almonds
1 tablespoon curry powder
1/2 cup low-fat mayonnaise
1/2 cup low-fat plain yogurt, or reduced fat sour cream
1/3 cup mango chutney
1 teaspoon turmeric
1/4 teaspoon ground cinnamon
1 pinch ground red pepper
2 cups cooked chicken, cut into 1 pieces
1/2 cup raisins
1/2 cup scallion, chopped
1/4 cup celery, diced
salt and freshly ground black pepper, to taste

directions

Cook pasta in large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse.

In small dry skillet, toast almonds over low heat until golden. Transfer to a plate to cool. Return skillet to stove and add curry powder. Toast, stirring constantly over low heat until fragrant (about 30 seconds). Transfer to small bowl, stir in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper.

In large bowl, combine chicken, raisins, scallions, celery and pasta. Add dressing and toss to coat. Taste and adjust seasonings with sale, black pepper and ground red pepper. Garnish with toasted almonds

nutrition data

454 calories, 11 grams fat, 66 grams carbohydrates, 24 grams protein per serving.

reviews & comments

Myriam REVIEW:
August 13, 2007

This was a great hit at my last party! The dressing was a little too dense so I used more sour cream and a little water. I also used craisins instead of raisins.
DaSuz REVIEW:
April 4, 2007

This is really good after it chills for a couple of hours. I don't like raisins so I put extra celery.

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