Curried Chicken & Pasta Salad

This crowd-pleasing pasta salad is potluck-perfect for barbecue season.

Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Prep/Cook Time: 25 Minutes, Servings: 6

Ingredients

• 12 ounces large whole-wheat pasta shells
• 2 tablespoons slivered almonds (½ ounce)
• 1 tablespoon curry powder preferably Madras
• ½ cup reduced-fat mayonnaise
• ½ cup low-fat plain yogurt or reduced-fat sour cream
• ⅓ cup mango chutney
• 1 teaspoon turmeric
• ¼ teaspoon ground cinnamon
• Pinch ground cayenne pepper or to taste
• 2 cups cooked chicken cut into 1-inch pieces 
• ½ cup raisins
• ½ cup chopped scallions (4 scallions)
• ½ cup diced celery
• Salt & freshly ground pepper to taste

Directions

1. Cook pasta in a large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside.
2. Toast almonds in a small dry skillet over low heat, stirring constantly, until golden, about 2 minutes. Transfer to a plate to cool. Return the pan to the stovetop and add curry powder. Toast, stirring constantly, over low heat until fragrant, about 30 seconds. Transfer to a small bowl; stir in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper.
   
3. Combine chicken, raisins, scallions, celery and the reserved pasta in a large bowl. Add the dressing and toss to coat. Taste and adjust seasonings with salt, pepper and ground red pepper. Garnish with the toasted almonds.
   

Nutritional Information

Per Serving: 439 calories; 8 g fat (2 g sat, 2 g mono); 41 mg cholesterol; 69 g carbohydrate; 9 g added sugars; 24 g protein; 7 g fiber; 516 mg sodium; 580 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.