Curry Chicken Pasta Salad

Recipe by WI Cheesehead
READY IN: 1hr 20mins
SERVES: 8-12




  • Combine curry, oil, and 1 T lemon juice, pour over chicken, toss to coat, cover and refrigerate 1-2 hours.
  • Heat large nonstick skillet over med heat, add chicken.
  • Cook, stirring regularly, about 3 min (or more). Reduce the heat a bit if the sauce starts to darken.
  • Remove the pan from the heat, let cool while the pasta boils.
  • Boil pasta in salt and water, rinse and set aside. For about the final 2 min of cooking time, add the peas, drain and rinse w/rest of pasta.
  • While pasta cooks, prepare the salad dressing. It is important to have dressing done at same time as pasta, so pasta doesn’t sit w/out dressing too long, as it will clump.
  • In a large bowl, blend minced red onion, mayonnaise, mustard and 1 T lemon juice.
  • Add the curried chicken w/all the sauce out of the pan; whisk to blend.
  • Add pasta and peas, toss to coat and add salt if desired.
  • Serve right away or chilled for later. 8-12 servings.