Curried Chicken and Pasta Salad
Recipe from Better Homes and Gardens

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

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Servings: 4 servings
Total Time: 40 mins
Related Categories: Chicken Salad, Chicken Salad, Pasta Salad, Salad
 
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Ingredients
  • 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  to 2
    fresh jalapeno peppers, seeded and chopped (see tip, page 21)
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  • 2  teaspoons
    cashew halves and pieces, toasted (optional)
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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
Calories 411, Total Fat 18 g, Saturated Fat 4 g, Cholesterol 51 mg, Sodium 305 mg, Carbohydrate 42 g, Fiber 3 g, Protein 21 g. Daily Values: Vitamin A 26%, Vitamin C 103%, Calcium 4%, Iron 20%. Percent Daily Values are based on a 2,000 calorie diet
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