Ingredients
Scale
- 12 ounces large whole-wheat pasta shells
- 2 tablespoons slivered almonds (1/2 ounce)
- 1 tablespoon curry powder, preferably Madras
- ½ cup reduced-fat mayonnaise
- 1/2 cup low-fat plain yogurt or reduced-fat sour cream
- ⅓ cup mango chutney
- 1 teaspoon turmeric
- ¼ teaspoon ground cinnamon
- Pinch ground cayenne pepper, or to taste
- 2 cups cooked chicken, cut into 1-inch pieces
- ½ cup raisins
- 1/2 cup chopped scallions (4 scallions)
- ½ cup diced celery
- Salt & freshly ground pepper to taste
Instructions
- Cook pasta in a large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside.
- Toast almonds in a small dry skillet over low heat, stirring constantly, until golden, about 2 minutes. Transfer to a plate to cool.
- Return the pan to the stovetop and add curry powder. Toast, stirring constantly, over low heat until fragrant, about 30 seconds.
- Transfer to a small bowl; stir in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper.
- Combine chicken, raisins, scallions, celery and the reserved pasta in a large bowl.
- Add the dressing and toss to coat. Taste and adjust seasonings with salt, pepper and ground red pepper.
- Garnish with the toasted almonds.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a spicier version, add extra cayenne pepper.
- Substitute dried cranberries for raisins if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 12g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 35mg