Can I use a different type of pasta for this recipe?

Absolutely! Feel free to experiment with different pasta shapes like farfalle or shells to add variety to the dish.

Can I make this salad ahead of time for a party or gathering?

Yes, this salad tastes better when the flavors have had time to meld together, making it an ideal make-ahead dish for entertaining. While you can make it up to 4 days ahead, I recommend serving it withing 24 hours.

Is there a way to make this salad dairy-free?

Omit the sour cream and use just nonfat Greek yogurt.

Curry Chicken Salad Recipe with Pasta - A Well Seasoned Kitchen

Ingredients

Scale

Curry Dressing

1/2 cup mayonnaise
1/2 cup sour cream or nonfat Greek yogurt (or a mix)
1 tablespoon curry powder, or more to taste
1 teaspoon turmeric
1/4 teaspoon ground cinnamon
Pinch cayenne pepper
1/3 cup mango chutney – see Note below

Chicken Pasta Salad

4 ounces short pasta (orecchiette, farfalle or small shells will work)
2 cups chopped or shredded cooked chicken (around 1 1/4 pounds)
1/2 cup raisins
1/2 cup chopped green onions (white, light green and some dark green part)
1/2 cup chopped celery (including leaves)
1/2 cup (heaping) chopped green apple – around 1/2 large apple
Kosher salt, to taste
Fresh ground pepper, to taste
1/4 cup toasted slivered almonds

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Instructions

Curry Dressing

In a medium mixing bowl, whisk together mayonnaise and sour cream (or yogurt). Whisk in curry powder, turmeric, cinnamon and cayenne pepper.
Cut up any large pieces of mango in the chutney and whisk in.
Cover and refrigerate while you prepare the salad.

Chicken Pasta Salad

Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
In a large mixing bowl, toss together cooled pasta, chicken, raisins, scallions, celery, and apple (I like to use my hands).
Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.
Line the outer edge of a serving bowl or platter with lettuce or spinach leaves. Spoon salad into bowl or onto platter and serve.

Notes

Note on mango chutney: A widely available brand is “Major Grey’s Chutney”

Make ahead: Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation.

Author: Lee Clayton Roper
Category: main dish salads, make ahead
Method: Refrigerate
Cuisine: American