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Category: Salads

Curried Chicken With Shells

Curried Chicken With Shells
Al Seib / Los Angeles Times

Dear SOS: I love the curry chicken pasta salad served at the Mustard Seed Cafe in Los Feliz. I hope they will share the recipe. Ruth Eastling Palmdale Dear Ruth: Somerset Caterers, which prepares the salad for the restaurant, was ... Read more

Total time: 1 hour | Serves 6 to 8
  • 1 3/4 pounds boneless, skinless chicken breasts
  • 3/4 pound large-shell pasta
  • 1/2 cup raisins
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons minced celery
  • 2 tablespoons chopped green onion
  • 1/2 cup chutney, chopped
  • 3/4 tablespoon curry powder
  • 1/4 teaspoon ground turmeric
  • 1 cup mayonnaise

Step 1Set chicken in steamer rack over simmering water, and steam until chicken is done and no longer pink in center, 20 to 25 minutes. Let cool slightly, then cut into cubes.

Step 2Meanwhile, cook pasta in boiling salted water until al dente, 8 or 9 minutes. Rinse with cool water and drain.

Step 3Combine chicken, pasta, raisins, almonds, celery and onion in large mixing bowl.

Step 4In separate bowl, mix together chutney, curry powder, turmeric and mayonnaise. Mix chutney mixture gently with pasta mixture to lightly bind chicken and pasta.

Each of 8 servings:
568 calories; 281 mg sodium; 43 mg cholesterol; 5 grams fat; 54 grams carbohydrates; 24 grams protein; 0.40 gram fiber.
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