Chicken Pasta Salad

Recipe by Sandi From CA
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Gently mix pearl onions and olive oil, adding salt and pepper to taste. (If using frozen pearl onions, defrost and cut in half first.) Roast in single layer at 350° for 30 minutes or until browned. (I like mine quite dark and crispy!) Stir once midway through cooking time. Remove and mix in roasted garlic.
  • Season each chicken breast with 1/2 teaspoon each of curry powder and cumin. Heat 1 tablespoon vegetable oil with the remaining curry powder and cumin over high heat. Cook chicken breasts until lightly browned. Add cooking sherry or rice wine and cover, cooking for 2 more minutes. Remove chicken from pan, slice into bitesize pieces and set aside.
  • Cook pasta al dente in water with 1 teaspoon vegetable oil. Drain and set aside.
  • In medium bowl, stir mayonnaise, yogurt, onions, garlic, mustard, salt, savory, dill, marjoram and 1/4 teaspoon pepper until well blended. Add pasta, chicken, green beans or peas and gently toss until well coated. You may want to add the dressing a little at a time to suit your taste.
  • Cover and chill at least 2 hours. (see note in description).
  • About 30 minutes before serving, remove salad from refrigerator. Spoon into a lettuce lined bowl. Sprinkle with parsley and serve.
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