Curried Chicken and Pasta Salad

This hearty chicken-pasta dinner salad takes on worldly flavors of papaya and curry. Choose a fresh papaya--free from bruises and soft spots--that is at least half yellow and feels somewhat soft when pressed. If it feels firm, ripen at room temperature 3 to 5 days until yellow to yellow-orange.

Curried Chicken and Pasta Salad
40 mins
by 3.5 3  people
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  • 1 cup dried gemelli or rotini pasta
  • 1 small pineapple
  • 1 small papaya
  • 5 cups shredded romaine
  • 1 1/2 cups cubed cooked chicken
  • 1/2 cup light mayonnaise dressing or salad dressing
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar or white vinegar
  • 1 teaspoon curry powder
  • 1 teaspoon toasted sesame oil
  • 1 - 2 fresh jalapeno peppers, seeded and chopped (see tip, page 21)
  • 2 teaspoons cashew halves and pieces, toasted (optional)
Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again. Meanwhile, to prepare pineapple, remove crown. Wash and peel pineapple; remove eyes and core. Slice pineapple; cut slices in half. To prepare papaya, peel, halve, and scoop out seeds. Slice papaya.
In a large salad bowl combine cooked pasta, pineapple, papaya, romaine, and chicken. Toss lightly to mix. Divide salad among four plates.
For dressing, in a small mixing bowl stir together mayonnaise dressing, honey, rice vinegar, curry powder, sesame oil, and jalapeno peppers. Drizzle dressing over salads. If desired, sprinkle with cashew halves and pieces. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 411, Fat, total (g) 18, chol. (mg) 51, sat. fat (g) 4, carb. (g) 42, fiber (g) 3, pro. (g) 21, vit. A (RE) 267.86, vit. C (mg) 60.82, sodium (mg) 305, calcium (mg) 40.39, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet
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