This is our family favourite, go-to summer salad. If you have cooked left over chicken in the fridge, this is the best way to use it up. Otherwise you can quickly pan fry or grill some boneless chicken chunks with just a little salt, pepper and vinegar to add to the salad while the pasta is boiling.
It can be done within 30 minutes and makes a great light lunch or a wonderful side for summer parties.
Tastes best cold so keep it refrigerated till served.
For Curried Chicken Pasta Salads :
500 g Seashell pasta
2 cups cooked chicken, boneless
2 cups mayonnaise
2 tablespoons Dijon mustard
2 teaspoons curry powder
1 tablespoon olive oil
1 cucumber, thinly sliced
1 stalk spring onion, chopped
A cup parsley, chopped
This Is What You Do :
Cook pasta in a large pan of salted boiling water until just tender. Drain and set aside to cool.
Shred cooked chicken into little pieces.
Add pasta, chicken and cucumber slices to a big salad bowl.
To make the curry sauce, heat oil in a small sauce pan, add curry powder and cook stirring for a minute or till it is fragrant.
Combine curry mix with mayonnaise, mustard and milk.
Add curried mayonnaise to the rest of the ingredients in the bowl, mix well.
Keep refrigerated till serving time.