Curried Chicken & Pasta Salad

Name: Curried Chicken & Pasta Salad
Prep time: PTM
Yield: 6 - 8 Servings
Ingredients: 1u00be pounds boneless skinless chicken breasts; 12 ounces pasta; u00bd cup raisins; u00bc cup slivered almonds, toasted; 2 tablespoons celery, minced; 2 tablespoons green onion, chopped; u00bd cup chutney, chopped; u00be tablespoons curry powder; u00bc teaspoon ground turmeric; 1 cup mayonnaise

By Leslie Blythe Chicken, Pasta, Salad Boiling, Steaming

July 20, 2021

This recipe was printed in The Los Angeles Times in 2000. It's from the Mustard Seed Café in LA. The original recipe calls for shells, but I used fusilli. The combination of curry powder, turmeric, mango chutney, mixed into mayonnaise makes the perfect dressing and the celery and almonds give it crunch. It’s great for a hot summer day.

Yields: 6 - 8 Servings

Ingredients

1¾ pounds boneless skinless chicken breasts

12 ounces pasta

½ cup raisins

¼ cup slivered almonds, toasted

2 tablespoons celery, minced

2 tablespoons green onion, chopped

½ cup chutney, chopped

¾ tablespoons curry powder

¼ teaspoon ground turmeric

1 cup mayonnaise

Directions

1Set chicken in a steamer rack over simmering water, and steam until chicken is done and no longer pink in center, 20 to 25 minutes. Let cool slightly, then cut into cubes.

2Meanwhile, cook pasta in boiling salted water until al dente, 8 or 9 minutes. Rinse with cool water and drain.

3Combine chicken, pasta, raisins, almonds, celery and onion in a large mixing bowl. In a separate bowl, mix together chutney, curry powder, turmeric and mayonnaise. Mix chutney mixture gently with pasta mixture to lightly bind chicken and pasta.

Recipe adapted from The Los Angeles Times, June 14, 2000.

close full screen

00:00

0 Reviews

Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Views: 0