Curried Chicken & Pasta Salad
(from gackroy’s recipe box)
Amount Per Serving: Calories 405 – Calories from Fat 55
Percent Total Calories From: Fat 14%, Protein 22%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 36mg, Sodium 219mg, Total Carbohydrate 65g, Dietary Fiber 1g, Sugars 0g, Protein 22g, Vitamin A 777 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units
Chicken can be left out for vegetarian version.
Source: "Mardiweb":http://mardiweb.com/lowfat/salad.htm#Recipe000888
Serves 6 peopleCategories: entrees chicken pasta indian
Ingredients
- 3/4 pound large pasta shells
- 2 Tbsp slivered almonds
- 1 Tbsp curry powder
- 1/2 cup low-fat mayonnaise
- 1/2 cup low-fat plain yogurt, or reduced fat sour cream
- 1/3 cup mango chutney
- 1 tsp turmeric
- 1/4 tsp ground cinnamon
- pinch ground red pepper
- 2 cups cooked chicken, cut into 1" pieces
- 1/2 cup raisins
- 1/2 cup scallion , chopped
- 1/4 cup celery, diced
- salt, to tasta
- freshly ground black pepper, to taste
Directions
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Cook pasta in large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse.
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In small dry skillet, toast almonds over low heat until golden. Transfer to a plate to cool. Return skillet to stove and add curry powder. Toast, stirring constantly over low heat until fragrant (about 30 seconds).
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Transfer to small bowl, stir in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper. In large bowl, combine chicken, raisins, scallions, celery and pasta. Add dressing and toss to coat. Taste and adjust seasonings with sale, black pepper and ground red pepper. Garnish with toasted almonds.