Curried Chicken and Pasta Salad
Last Updated: 01/01/90
To reduce the fat in this classic salad, we use a mixture of low-fat mayonnaise and yogurt. The low-fat mayonnaise lends just enough creaminess to the dish and the tartness of the yogurt balances out the sweetness. To heighten the flavors, the curry
Ingredients
3/4 pound pasta shells, large
2 tablespoon slivered almonds
1 tablespoon curry powder, preferably Madras
1/2 cup reduced-calorie mayonnaise
1/2 cup plain low-fat yogurt, or reduced-fat sour cream
1/3 cup mango chutney
1 teaspoon ground turmeric
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper, or to taste
2 cup chicken meat, cooked, cut into large dice
1/2 cup raisins
1/2 cup scallions, chopped
1/2 cup celery, diced
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Cook:30 Min (cooking time)
Preparation
Cook pasta in a large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside.
In a small dry skillet, toast almonds over low heat, stirring constantly, until golden, about 2 minutes. Transfer to a plate to cool. Return the skillet to the stovetop and add curry powder. Toast, stirring constantly, over low heat until fragrant, about 30 seconds. Transfer to a small bowl; stir in mayonnaise, yogurt, chutney, turmeric, cinnamon and cayenne.
In a large bowl, combine chicken, raisins, scallions, celery and the reserved pasta. Add the dressing and toss to coat. Taste and adjust seasonings with salt, black pepper and cayenne. Garnish with the toasted almonds.
Nutritional Analysis
Number of Servings: 6
Per Serving Amount
calories 321
protein 19 g
fat 11 g
carbohydrate 38 g
sodium 304 mg
cholesterol 44 mg