Weight Watchers Lunchbox Curried Chicken Pasta Salad Recipes

WEIGHT WATCHERS LUNCHBOX CURRIED CHICKEN PASTA SALAD

Steps:

• Put the yoghurt and mayonnaise in a bowl and stir in the korma and curry powder.
• Cook the pasta.
• Meanwhile, dice the chicken breast meat, red bell pepper, cucumber and tomatoes (if using them). Finely slice the spring onions.
• When the pasta is cooked, drain it thoroughly and pour cold water over it for a few minutes to cool it. Drain it again.
• Add the pasta, chicken and vegetables to the bowl and stir well. Season with salt and pepper if desired.
• Top with chopped fresh coriander/ cilantro (or if you like coriander as much as I do, mix some in, then sprinkle some more over the top)!

CURRIED CHICKEN PASTA SALAD

Steps:

• Heat a pot of water.
• Season chicken and add to water to boil for 20-25 minutes (until done).
• Remove chicken from water and set on a plate to cool.
• Add and cook pasta in chicken broth.
• Drain pasta when fully cooked.
• Separate chicken from the bone & Dice/shred chicken.
• In a bowl, Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper.
• Whisk together until well combined.
• Add chicken, drained pasta, sliced celery, raisins, shallots and almonds.
• Fold together with a rubber spatula.
• Make sure it's all combined, then add more of whatever it needs.
• Make sure the sweet/savory balance is right for you! (I like mine a little sweet.).
• Chill for several hours. Serve with juicy grapes on the side.

CURRIED VEGETABLE PASTA SALAD

Steps:

• Cook pasta in boiling water until al dente, 8-10 minutes.
• While pasta cooks, combine in a large bowl, the mayonnaise, chutney, curry, salt, and cayenne; mix well.
• Add the bell peppers, peas, and scallions or chives; toss to combine.
• Drain pasta and rinse with cold water.
• Drain again.
• Add the pasta to the bell pepper mixture and toss well.
• Serve the salad on a bed of spinach leaves, if desired.
• Sprinkle with cilantro, and almonds, if desired.

WEIGHT WATCHERS BLT PASTA SALAD

Steps:

• In a large bowl mix together shell, bacon, tomatoes, and lettuce.
• In a small bowl mix the sugar, vinegar, mayo, sour cream and mustard, salt and pepper to taste.
• Pour over shell mixture, stir and chill.

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.

CURRIED PASTA SALAD WITH CHICKEN

Steps:

• Cook the pasta according to the directions on the package (if you like, continue with step 2 while the pasta cooks). When cooked, drain thoroughly and rinse under cold running water until the pasta has cooled. Drain and put in a large serving bowl.
• Spray a non-stick skillet with cooking spray or melt a little butter if you prefer. Add the onion and cook for 5 minutes until softened.
• Add the korma paste and cook, stirring, for 2 more minutes.
• Stir in the apricots, tomato paste and water and cook for 1 minute. Remove from the heat and allow to cool.
• Stir together the mayonnaise and mango chutney in a bowl until blended. Drain the crushed pineapple, adding 2 tablespoons of the pineapple juice to the mayonnaise mixture. (If using pineapple chunks, chop them finely now).
• Stir the pineapple, mayonnaise mixture, onions with korma paste and cooked chicken pieces into the pasta in the serving bowl. Toss together to coat the pasta.
• Cover and chill for 30 minutes to allow the flavours to blend.
• Serve cold and enjoy!