Curried Chicken and Pasta Salad
- Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again. Meanwhile, to prepare pineapple, remove crown. Wash and peel pineapple; remove eyes and core. Slice pineapple; cut slices in half. To prepare papaya, peel, halve, and scoop out seeds. Slice papaya.
- In a large salad bowl combine cooked pasta, pineapple, papaya, romaine, and chicken. Toss lightly to mix. Divide salad among four plates.
- For dressing, in a small mixing bowl stir together mayonnaise dressing, honey, rice vinegar, curry powder, sesame oil, and jalapeno peppers. Drizzle dressing over salads. If desired, sprinkle with cashew halves and pieces. Makes 4 servings.
Nutrition Facts (Curried Chicken and Pasta Salad)
- Per serving:
- 411 kcal cal.,
- 18 g fat
- (4 g sat. fat,
- 51 mg chol.,
- 305 mg sodium,
- 42 g carb.,
- 3 g fiber,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet