Curry Chicken Pasta Salad Recipe
This curry chicken pasta salad recipe is a delicious variation to the classic chicken salad that you simply must try!
Cold salads make for easy meals. I can make them ahead, saving time on those busy evenings with the kids. They make a quick lunch. During these warm summer months, cold, creamy salads are excellent picnic-friendly recipes too.
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A classic chicken salad recipe is always a tasty choice. Today’s recipe for a healthy curry chicken salad uses curry spices and creamy mayonnaise to create a delicious meal you are sure to love.
The blend of spices that create the curry flavours in this easy recipe take this pasta salad to the next level. It will become your new favourite in no time!
Curry Chicken Pasta Salad:
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Supplies:
Ingredients:
- 1/2 cup golden raisins
- 1 1/2 cups mayonnaise
- 1 Tbsp yellow curry powder
- Salt and pepper, to taste
- 1 Tbsp honey, optional
- 1-2 Tbsp lemon juice, as desired
- 3 cups pasta, cooked
- 2 cups chicken breasts, cooked
- 2 green onions, diced
Directions:
1. Fill a small bowl or measuring cup with a cup of hot water and add the raisins to it to plump up. Set aside for 5 minutes as you prepare the rest of the salad.
2. In a large bowl, stir together the mayonnaise, curry powder, salt and pepper.
3. Add the honey and lemon juice, then adjust all seasonings to taste.
4. Add the cooked pasta and chicken and stir well to coat with the dressing.
5. Drain the raisins before adding them and the green onions to the bowl. Stir to evenly distribute throughout the salad.
6. Refrigerate until ready to serve.
Makes 4 servings.
Tips & tricks:
- Use rotisserie chicken and place it in a stand mixer with the paddle attachment to quickly break into bite size pieces.
- For extra juicy, tender chicken, use a slow cooker.
- For more delicious flavour, cook up your chicken in a skillet with a little olive oil.
- You can also bake it on a baking sheet at 450 degrees F for 20 minutes. While the chicken is baking, prep the rest of the ingredients.
- Using leftover chicken the next day is an easy option for cutting down time spent on meal prep.
- Substitute regular pasta with a low carb option.
- Serve this easy curry chicken salad in lettuce wraps or on a bed of salad greens. You could also simply add a side of cut up fresh veggies.
Optional ingredients:
- Red onion or crunchy celery.
- Use fresh grapes, instead of raisins, for some extra sweetness.
- Instead of using lemon juice as your acid, try lime juice or apple cider vinegar.
- Easily substitute plain regular or Greek yogurt or sour cream for some or all of the mayonnaise.
- Adjust the spice mix to meet your family’s personal preferences.
- Extra black pepper or kosher salt are obvious and easy changes.
- Garlic powder is another nice addition.
- A sprinkle of cayenne pepper adds colour and a little bit of heat.
Keep refrigerated in an airtight container or a bowl covered tightly with plastic wrap for up to one week.
Next time you are looking for a classic recipe with a twist, try this curried chicken salad. It’s sure to become one of your favourite things.
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Curry Chicken Pasta Salad
Ingredients
- 1/2 cup golden raisins
- 1 1/2 cups mayonnaise
- 1 Tbsp yellow curry powder
- Salt and pepper to taste
- 1 Tbsp honey optional
- 1-2 Tbsp lemon juice as desired
- 3 cups pasta cooked
- 2 cups chicken breasts cooked
- 2 green onions diced
Instructions
- 1. Fill a small bowl or measuring cup with a cup of hot water and add the raisins to it to plump up. Set aside for 5 minutes as you prepare the rest of the salad.
- 2. In a large bowl, stir together the mayonnaise, curry powder, salt and pepper.
- 3. Add the honey and lemon juice, then adjust all seasonings to taste.
- 4. Add the cooked pasta and chicken and stir well to coat with the dressing.
- 5. Drain the raisins before adding them and the green onions to the bowl. Stir to evenly distribute throughout the salad.
- 6. Refrigerate until ready to serve.
Nutrition
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