Curry Chicken Pasta Salad Recipes

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CURRY CHICKEN PASTA SALAD

Good for lunch or dinner, this warm-weather pasta salad is a complete meal when served over a bed of lettuce with a side of fresh sliced garden tomatoes and warm garlic breadsticks. I usually add more curry powder than the recipe calls for.

Provided by Cassie

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 3h35m

Yield 6

Number Of Ingredients 8



Curry Chicken Pasta Salad image

Steps:

  • 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.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 37.5 g, Cholesterol 54.6 mg, Fat 18.3 g, Fiber 2.5 g, Protein 23.6 g, SaturatedFat 3.4 g, Sodium 364.1 mg, Sugar 7.6 g

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

CURRIED CHICKEN SALAD

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11



Curried Chicken Salad image

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
  • For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
  • Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

PASTA SALAD WITH CURRY CHICKEN, FRUIT, AND YOGURT

Yogurt makes for a less fattening salad dressing while fruit adds a touch of sweetness. Great for a cool summer lunch, or leave out the chicken for a vegetarian side dish.

Provided by Tattoogrl13

Categories     Salad     Pasta Salad     Rotini Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 13



Pasta Salad with Curry Chicken, Fruit, and Yogurt image

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta and place in a large bowl.
  • While the pasta is cooking, heat oil in a skillet over medium heat. Add scallion greens and garlic; saute for 1 minutes. Add chicken, salt, and pepper; cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. Add chicken to the bowl with the pasta. Mix in apple, grapes raisins, sweetened dried cranberries, and almonds.
  • Combine yogurt and curry powder in a small bowl; pour over pasta mixture and toss to combine.

Nutrition Facts : Calories 476.6 calories, Carbohydrate 73.3 g, Cholesterol 36.1 mg, Fat 9.7 g, Fiber 4 g, Protein 25.2 g, SaturatedFat 1.5 g, Sodium 138.7 mg, Sugar 36.8 g

6 ounces rotini pasta
1 tablespoon olive oil
¼ cup chopped scallion greens
1 clove garlic, crushed
2 skinless, boneless chicken breasts, cut into 1/2-inch cubes
salt and ground black pepper to taste
½ Red Delicious apple, diced
½ cup white seedless grapes, halved
⅓ cup raisins
¼ cup sweetened dried cranberries (such as Craisins®)
¼ cup slivered almonds
1 ½ cups fat-free vanilla yogurt
2 teaspoons curry powder

CURRY CHICKEN PASTA SALAD

Make and share this Curry Chicken Pasta Salad recipe from Food.com.

Provided by WI Cheesehead

Categories     Curries

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 11



Curry Chicken Pasta Salad image

Steps:

  • Combine curry, oil, and 1 T lemon juice, pour over chicken, toss to coat, cover and refrigerate 1-2 hours.
  • Heat large nonstick skillet over med heat, add chicken.
  • Cook, stirring regularly, about 3 min (or more). Reduce the heat a bit if the sauce starts to darken.
  • Remove the pan from the heat, let cool while the pasta boils.
  • Boil pasta in salt and water, rinse and set aside. For about the final 2 min of cooking time, add the peas, drain and rinse w/rest of pasta.
  • While pasta cooks, prepare the salad dressing. It is important to have dressing done at same time as pasta, so pasta doesn't sit w/out dressing too long, as it will clump.
  • In a large bowl, blend minced red onion, mayonnaise, mustard and 1 T lemon juice.
  • Add the curried chicken w/all the sauce out of the pan; whisk to blend.
  • Add pasta and peas, toss to coat and add salt if desired.
  • Serve right away or chilled for later. 8-12 servings.

Nutrition Facts : Calories 355.4, Fat 9.7, SaturatedFat 2.1, Cholesterol 36.3, Sodium 341.2, Carbohydrate 46.3, Fiber 3.2, Sugar 1.9, Protein 20

1 lb chicken breast, diced
1 tablespoon sweet curry powder
2 tablespoons vegetable oil
2 tablespoons lemon juice, divided
4 quarts water (for boiling pasta)
1 teaspoon salt
1 lb dry pasta
2 cups snap peas, chopped in half
1/2 cup minced red onion
2/3 cup low-fat mayonnaise
1 tablespoon dijon-style mustard

CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING

Categories     Salad     Milk/Cream     Chicken     Pasta     Tomato     Quick & Easy     Lunch     Basil     Curry     Summer     Boil     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 14



Chicken Pasta Salad in Creamy Curry Dressing image

Steps:

  • In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.
  • Make the dressing:
  • In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.
  • Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.

1/4 pound rotelle
1 whole skinless boneless chicken breast (about 3/4 pound), poached and cut into bite-size pieces (about 1 1/2 cups)
5 cherry tomatoes, quartered
2 scallions, sliced thin
1 tablespoon finely chopped fresh basil leaves
For the dressing
1/2 teaspoon minced garlic
1 teaspoon minced peeled fresh gingerroot
1 tablespoon unsalted butter
1/4 cup heavy cream
1 tablespoon white-wine vinegar
3/4 teaspoon curry powder
dried hot red pepper flakes to taste
1 tablespoon finely chopped drained bottled mango chutney, or to taste

CURRIED PASTA SALAD

Take the blueprint of Coronation chicken, omit the meat and add pasta and you have a fresh fusion side dish

Provided by Sara Buenfeld

Categories     Side dish

Time 22m

Number Of Ingredients 10



Curried pasta salad image

Steps:

  • Boil the pasta in salted water for 8 mins. Drain, then cool under the cold tap.
  • Meanwhile, mix the mayo, curry paste, yogurt, lemon juice, chutney and sultanas with plenty of seasoning. Add the pasta, coriander, cucumber and celery, and toss everything together to coat in the curried mayonnaise. Pack into a container or bowl.

Nutrition Facts : Calories 224 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

225g penne
4 tbsp light mayonnaise
4 tsp rogan josh curry paste
150g pot natural yogurt
juice ½ lemon
2 tbsp mango chutney
50g sultana
15g pack coriander , chopped
½ cucumber , deseeded and diced
2 celery sticks, diced

CURRIED PASTA SALAD WITH CHICKEN

This is a lovely, flavourful but light dish that can be easily adapted for a diet with low fat ingredients. You can't get crushed pineapple where I live so I use pineapple chunks and chop them very finely. Cooking time includes half an hour of chill time.

Provided by Shuzbud

Categories     Lunch/Snacks

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 11



Curried Pasta Salad With Chicken image

Steps:

  • Cook the pasta according to the directions on the package (if you like, continue with step 2 while the pasta cooks). When cooked, drain thoroughly and rinse under cold running water until the pasta has cooled. Drain and put in a large serving bowl.
  • Spray a non-stick skillet with cooking spray or melt a little butter if you prefer. Add the onion and cook for 5 minutes until softened.
  • Add the korma paste and cook, stirring, for 2 more minutes.
  • Stir in the apricots, tomato paste and water and cook for 1 minute. Remove from the heat and allow to cool.
  • Stir together the mayonnaise and mango chutney in a bowl until blended. Drain the crushed pineapple, adding 2 tablespoons of the pineapple juice to the mayonnaise mixture. (If using pineapple chunks, chop them finely now).
  • Stir the pineapple, mayonnaise mixture, onions with korma paste and cooked chicken pieces into the pasta in the serving bowl. Toss together to coat the pasta.
  • Cover and chill for 30 minutes to allow the flavours to blend.
  • Serve cold and enjoy!

2 1/2 cups dry fusilli
cooking spray (could use butter)
1 onion, peeled and finely chopped
3 tablespoons korma paste
1/2 cup dried apricot, finely chopped
1 tablespoon tomato paste
1 tablespoon water
3/4 cup light mayonnaise (I use extra light)
3 tablespoons mango chutney
1/2 cup crushed pineapple (reserve the juice)
1/2 lb cooked chicken breast, chopped (200 grams)

CHICKEN CURRY PASTA SALAD

We added pineapple, coconut and curry powder to pasta salad for an international flair. It's ready in just 40 minutes.

Provided by Mandy Heaston

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 14



Chicken Curry Pasta Salad image

Steps:

  • Cook pasta according to package directions. Drain and rinse with cold water.
  • While pasta is cooking, mix cream cheese, mayonnaise, dijon mustard, lemon juice and curry powder in a medium bowl. Set aside.
  • Mix all remaining ingredients in a large bowl. Add dressing and stir well.
  • Place in refrigerator for at least 10 minutes. Serve cold.

Nutrition Facts : ServingSize 1 Serving

1 lb. cooked cubed chicken
9 oz bow tie pasta
1 cup pineapple tidbits
2 green onions, chopped
3/4 cup shredded coconut
1/2 medium red bell pepper, chopped
1/2 medium yellow pepper, chopped
1/2 cup cashew pieces
3/4 cup green grapes, sliced in half
8 ounces cream cheese
1/2 cup light mayonnaise
1 tablespoon dijon mustard
1 tablespoon lemon juice
1 1/2 tablespoons curry powder

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