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

 

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.

Number of Servings: 6
Per Serving Amount
calories  321 
protein  19 g 
fat  11 g 
carbohydrate  38 g 
sodium  304 mg 
cholesterol  44 mg