Total Time
Prep 30 mins
Cook 10 mins

Adapted from a mayo jar recipe. The curry and chutney add an Eastern flavor.

Ingredients Nutrition


  1. Marinate, cook chicken breasts.
  2. Cool and dice.
  3. Cook pasta and cool.
  4. Mix curry, chutney with mayo.
  5. Add onion, celery, chicken and mix.
  6. Add pasta and mix.
  7. Adjust mayo as needed.
  8. Serve on a base of mixed greens.
  9. Garnish with paprika and parsley.


Most Helpful

Terrificalness! Good work, Chuckster, you did it again. I was very heavy handed with the spices and added some peanuts for crunch. Yums!

Clifford Boren June 15, 2003

Pretty good and refreshing pasta salad! I think next time I would add a little less mayo and maybe for a twist some pineapple chunks or mandarin oranges. Thanks for sharing!

bmnchef August 31, 2011

This is a nice little pasta salad. I added some toasted pecans for a bit of crunch. I like curry and chutney and they combined well in this salad. Served over a bed of spring greens. Thanks for a filling and tasty lunch.

ratherbeswimmin' January 24, 2010

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