Curried Chicken Pasta Salad
Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you're looking for a new family favorite or a crowd-pleasing potluck dish, this Curried Chicken Pasta Salad is a winner!
Servings: 8
Calories: 331kcal
Ingredients
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 chopped green apple about 1/2 large apple
- Kosher salt to taste
- Fresh ground pepper to taste
- 1/4 cup toasted slivered almonds
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.
Nutrition
Calories: 331kcal | Carbohydrates: 31g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 134mg | Potassium: 303mg | Fiber: 2g | Sugar: 9g | Vitamin A: 215IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg