Best Curry Chicken Pasta Salad Recipes

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CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING



Chicken Pasta Salad in Creamy Curry Dressing image

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

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

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.

CURRY CHICKEN PASTA SALAD



Curry Chicken Pasta Salad image

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

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

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

PASTA SALAD WITH CURRY CHICKEN, FRUIT, AND YOGURT



Pasta Salad with Curry Chicken, Fruit, and Yogurt image

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

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

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

CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING



Chicken Pasta Salad in Creamy Curry Dressing image

I could eat a gallon of this at least once a week! What a delicious change from the ordinary chicken pasta salad. From Gourmet Magazine, July 1990.

Provided by anovamom

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

1/4 lb rotelle pasta or 1/4 lb other spiral-shaped pasta, cooked and drained
3/4 lb cooked chicken breast, cut into bite-sized pieces (about 1 1/2 cups)
5 cherry tomatoes, quartered
2 scallions, sliced thin
1 tablespoon finely chopped fresh basil leaf
1 tablespoon unsalted butter
1/2 teaspoon minced garlic
1 teaspoon minced ginger
1/4 cup heavy cream
1 tablespoon white wine vinegar
3/4 teaspoon curry powder
dried red pepper flakes, to taste
2 tablespoons mango chutney (or to taste)

Steps:

  • In a large bowl combine the pasta, chicken, tomatoes, scallions, and basil. Set aside.
  • In a skillet, melt the butter over low heat. Add the garlic and ginger and cook until the garlic is softened.
  • Add the cream and cook the mixture, whisking until slightly thickened.
  • Whisk in the vinegar, curry powder, red pepper flakes, and chutney.
  • Add the dressing to the pasta mixture, tossing to combine well.
  • Season with salt and pepper.

Nutrition Facts : Calories 864.9, Fat 32.4, SaturatedFat 14.6, Cholesterol 198.9, Sodium 141.2, Carbohydrate 84.2, Fiber 12.3, Sugar 1.6, Protein 59.7

CURRY CHICKEN PASTA SALAD



Curry Chicken Pasta Salad image

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

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

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

EASY CURRY CHICKEN PASTA SALAD



Easy Curry Chicken Pasta Salad image

Make it now or make it ahead! Purchase a bag of baby spinach and precut matchstick carrots to make this salad in no time.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

1 box Betty Crocker™ Suddenly Pasta Salad™ ranch and bacon
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons curry powder
2 cups cut-up cooked chicken
2 cups fresh baby spinach leaves or baby kale leaves
1 cup chopped tomatoes
1 cup matchstick (julienne-cut) carrots
1/4 cup chopped salted roasted cashews

Steps:

  • Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix (from salad box), mayonnaise, sour cream and curry powder.
  • Drain pasta; rinse well with cold water. Shake to drain well.
  • Add drained pasta, chicken, spinach, tomatoes and carrots to curry mixture; toss to coat. Sprinkle with cashews. Serve immediately, or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 340, Carbohydrate 32 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 7 g, TransFat 0 g

CHICKEN CURRY PASTA SALAD



Chicken Curry Pasta Salad image

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

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

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

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