Indian Pasta Salad with Chicken

Indian Pasta Salad with Chicken

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Chicken and pasta team with mayonnaise, cream, raisins, almonds, curry powder and more, along with veggies for crunch, to bring you this wonderful Indian twist on classic chicken pasta salad.


  • 2 boneless, skinless chicken breasts
  • 6 oz (170g) uncooked pasta shells
  • 4 thinly sliced celery ribs
  • ½ cup (125 ml) sour cream
  • ½ cup (125g) mayonnaise
  • 1 cup (250 ml) heavy cream
  • ¾ cup (75g) slivered almonds
  • ¾ tablespoon white sugar, or to taste
  • 3 tablespoons curry powder
  • ¾ (120g) cup golden raisins
  • 1 teaspoon salt
  • Black pepper, to taste


  1. Simmer the chicken in water until it is cooked through, then drain it.
  2. Boil the pasta in the chicken-cooking water until al dente then drain it.
  3. Use a pair of forks to shred the chicken when it is cool enough to handle.
  4. Alternatively you can dice it with a sharp knife.
  5. Combine the other ingredients to make the dressing.
  6. Combine the pasta and chicken, then stir in the dressing.
  7. Use a silicon spatula or wooden spoon to get everything combined.
  8. Taste the salad and ensure it is sweet/savory/spicy enough and the balance is good.
  9. If not, add a little more of whatever it needs.
  10. Chill the salad for a few hours before serving.