Curried Chicken and Pasta Salad
cup dried gemelli or rotini pasta
cups shredded romaine
cups cubed cooked chicken
cup light mayonnaise dressing or salad dressing
tablespoon rice vinegar or white vinegar
teaspoon curry powder
teaspoon toasted sesame oil
fresh jalapeno peppers, seeded and chopped (see tip, page 21)
teaspoons cashew halves and pieces, toasted (optional)
- 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