This recipe has been adapted from the Pioneer Woman’s Curried Chicken Pasta Salad recipe. You know why? Because it’s delicious, and I don’t like raisins.
My first exposure to curried chicken salad was at annual tea at the Brown Palace with my mom. It came on a tea sandwich, and I was extremely skeptical at the time of both anything yellow and mayonnaise. It was fun, interesting, and changed my world. Later, when the Pioneer Woman’s Curried Chicken Pasta Salad came out, I knew we would want to try at our house. The first time I made it was at home, and I think my grandma was in town.
As for this recipe, I tried to lighten it up a little, but let me tell you – it’s not easy. The original is amazing and full of goodness, so make it. But make this one too. If you’re a “grape-in-chicken-salad” person, it’s also a great addition. The sugar really elevates it, and I am normally a huge no-sugar-added advocate. I used chicken breasts that I had made in the Instant Pot, and boiling up some pasta takes no time at all. Without having to make the chicken, this salad comes together in a snap!
Local Spotlight: Well. I homemade my yogurt, does that count?
With a lot of similar elements to my Greek Yogurt Chicken Salad, this chicken pasta salad is hearty enough to be a full lunch, complete with all the flavors and textures. It’s packed with protein between the yogurt and the chicken, and has a nice crunch from the celery and nuts.
Do you like to curry other things? Tell me about your favorite combo!
Curried Chicken Pasta Salad
- 1/2 C. plain yogurt Greek
- 3/4 C. milk
- 1/2 C. mayonnaise
- 1 1/2 T. curry powder
- 1 T. sugar
- 1 t. Kosher salt
- 1/4 t. black pepper
- 4 C. chicken breast cooked and cubed
- 3 stalks celery
- 3 scallions
- 1 C. pasta dry and fun-shaped
- 1/2 C. slivered or sliced almonds toasted
- 1 T. lemon juice optional
Prepare chicken breasts.
Prepare pasta according to directions (to al dente).
Whisk together yogurt, milk, mayo, curry powder, and sugar in a bowl.
Pour liquids over chicken and pasta. Toss with celery, scallions and almonds. Squeeze lemon juice over the bowl (optional).
Serve and #enJOY!