Ingredients
1 1/2 lbs boneless skinless chicken breasts
8 oz elbow or fusilli pasta
1 cup red or green grapes, halved
1/3 cup mayonnaise
2 tbsp curry powder
1 tbsp lime juice
1 cup celery, diced
1/2 cup sliced almonds, toasted
1/2 cup raisins
2 green onions, thinly sliced
Salt and pepper to taste
Instructions
Cook pasta according to package instructions, drain, and cool
In a bowl, whisk mayonnaise, curry powder, lime juice, salt, and pepper to make dressing
Boil chicken in water until fully cooked, dice into bite-sized pieces
Combine cooked pasta, chicken, grapes, celery, raisins, and green onions in a large bowl
Pour dressing over the mixture, toss to coat
Top with toasted almonds and refrigerate for 15-30 minutes before serving
Notes
Use gluten-free pasta for dietary adaptations
Grill or pan-sear chicken for additional smokiness
Store leftovers in an airtight container for up to 2 days
Add cherry tomatoes for extra freshness
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Mornings
- Method: Salad
- Cuisine: Fusion
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 18g
- Sodium: 430mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg