fine dining experience

Curried Chicken & Pasta Salad

This crowd-pleasing pasta salad is potluck-perfect for barbecue season.

Ingredients

  • 12 ounces large whole-wheat pasta shells
  • 2 tablespoons slivered almonds, (1/2 ounce)
  • 1 tablespoon curry powder, preferably Madras
  • ½ cup reduced-fat mayonnaise
  • 1/2 cup low-fat plain yogurt, or reduced-fat sour cream
  • ⅓ cup mango chutney
  • 1 teaspoon turmeric
  • ¼ teaspoon ground cinnamon
  • Pinch ground cayenne pepper, or to taste
  • 2 cups cooked chicken, cut into 1-inch pieces (see Tip)
  • ½ cup raisins
  • 1/2 cup chopped scallions, (4 scallions)
  • ½ cup diced celery
  • Salt & freshly ground pepper to taste

Directions

  1. Cook pasta in a large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside.

  2. Toast almonds in a small dry skillet over low heat, stirring constantly, until golden, about 2 minutes. Transfer to a plate to cool. Return the pan to the stovetop and add curry powder. Toast, stirring constantly, over low heat until fragrant, about 30 seconds. Transfer to a small bowl; stir in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper.

  3. Combine chicken, raisins, scallions, celery and the reserved pasta in a large bowl. Add the dressing and toss to coat. Taste and adjust seasonings with salt, pepper and ground red pepper. Garnish with the toasted almonds.