Chicken Pasta Salad In Creamy Curry Dressing Recipes

CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING

Steps:

• In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.
• Make the dressing:
• In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.
• Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.

EASY CURRY CHICKEN PASTA SALAD

Steps:

• Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix (from salad box), mayonnaise, sour cream and curry powder.
• Drain pasta; rinse well with cold water. Shake to drain well.
• Add drained pasta, chicken, spinach, tomatoes and carrots to curry mixture; toss to coat. Sprinkle with cashews. Serve immediately, or cover and refrigerate until ready to serve.

CURRY CHICKEN PASTA SALAD

Steps:

• Combine curry, oil, and 1 T lemon juice, pour over chicken, toss to coat, cover and refrigerate 1-2 hours.
• Heat large nonstick skillet over med heat, add chicken.
• Cook, stirring regularly, about 3 min (or more). Reduce the heat a bit if the sauce starts to darken.
• Remove the pan from the heat, let cool while the pasta boils.
• Boil pasta in salt and water, rinse and set aside. For about the final 2 min of cooking time, add the peas, drain and rinse w/rest of pasta.
• While pasta cooks, prepare the salad dressing. It is important to have dressing done at same time as pasta, so pasta doesn't sit w/out dressing too long, as it will clump.
• In a large bowl, blend minced red onion, mayonnaise, mustard and 1 T lemon juice.
• Add the curried chicken w/all the sauce out of the pan; whisk to blend.
• Add pasta and peas, toss to coat and add salt if desired.
• Serve right away or chilled for later. 8-12 servings.

CURRY CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
• Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse pasta with cold water until cool; drain.
• Stir mayonnaise, yogurt, and curry powder together in a large bowl. Add cold chicken, cold pasta, peas, radish slices, and green onion slices; stir to combine.
• Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.

CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING

Steps:

• In a large bowl combine the pasta, chicken, tomatoes, scallions, and basil. Set aside.
• In a skillet, melt the butter over low heat. Add the garlic and ginger and cook until the garlic is softened.
• Add the cream and cook the mixture, whisking until slightly thickened.
• Whisk in the vinegar, curry powder, red pepper flakes, and chutney.
• Add the dressing to the pasta mixture, tossing to combine well.
• Season with salt and pepper.

CHICKEN CURRY PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse with cold water.
• While pasta is cooking, mix cream cheese, mayonnaise, dijon mustard, lemon juice and curry powder in a medium bowl. Set aside.
• Mix all remaining ingredients in a large bowl. Add dressing and stir well.
• Place in refrigerator for at least 10 minutes. Serve cold.