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.



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Servings: 4
Total Time: 40 mins
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Ingredients
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    1   cup 
    dried gemelli or rotini pasta
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    1   
    small pineapple
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    1   
    small papaya
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    5   cups 
    shredded romaine
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    1 1/2  cups 
    cubed cooked chicken
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    1/2  cup 
    light mayonnaise dressing or salad dressing
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    1   tablespoon 
    honey
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    1   tablespoon 
    rice vinegar or white vinegar
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    1   teaspoon 
    curry powder
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    1   teaspoon 
    toasted sesame oil
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    1 - 2   
    fresh jalapeno peppers, seeded and chopped (see tip, page 21)
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    2   teaspoons 
    cashew halves and pieces, toasted (optional)

Directions
1.
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.
2.
In a large salad bowl combine cooked pasta, pineapple, papaya, romaine, and chicken. Toss lightly to mix. Divide salad among four plates.
3.
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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