Curried Chicken & Pasta Salad
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
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.
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