Indian Pasta Salad with Chicken
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.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 1x
- Category: Salad
- Cuisine: Indian Fusion
Ingredients
Scale
- 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
Instructions
- Simmer the chicken in water until it is cooked through, then drain it.
- Boil the pasta in the chicken-cooking water until al dente then drain it.
- Use a pair of forks to shred the chicken when it is cool enough to handle.
- Alternatively you can dice it with a sharp knife.
- Combine the other ingredients to make the dressing.
- Combine the pasta and chicken, then stir in the dressing.
- Use a silicon spatula or wooden spoon to get everything combined.
- Taste the salad and ensure it is sweet/savory/spicy enough and the balance is good.
- If not, add a little more of whatever it needs.
- Chill the salad for a few hours before serving.
Find it online: https://victoriahaneveer.com/indian-pasta-salad-with-chicken/