Curry Chicken Pasta Salad

Published on January 8, 2015

Total Time:

3 hrs 35 mins

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• 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

1. 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.

2. 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.

3. 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.

4. Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.

I Made It

Nutrition Facts (per serving)

405Calories18g Fat38g Carbs24g Protein

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Nutrition FactsServings Per Recipe6Calories405% Daily Value *Total Fat18g23%Saturated Fat3g17%Cholesterol55mg18%Sodium364mg16%Total Carbohydrate38g14%Dietary Fiber3g9%Total Sugars8gProtein24gVitamin C6mg30%Calcium110mg8%Iron2mg13%Potassium346mg7%

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