Curry Chicken Pasta Salad recipe
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Ingredients
- 5 chicken breast halves 1 (8 ounce) package pasta shells 1 cup reduced-calorie mayonnaise 1 cup fat-free plain yogurt 1 teaspoon curry powder, or more to taste ½ (10 ounce) package frozen peas, thawed 4 radishes, sliced 2 green onions, sliced
Nutrition Info
- 405.2 caloriescarbohydrate: 37.5 gcholesterol: 54.6 mgfat: 18.3 gfiber: 2.5 gprotein: 23.6 gsaturatedFat: 3.4 gservingSize: -sodium: 364.1 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Curry Chicken Pasta Salad
Directions
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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.