Curry Chicken Pasta Salad

Prep Time:
15 mins

Cook Time:
20 mins

Additional Time:
3 hrs

Total Time:
3 hrs 35 mins

Servings:
6

Ingredients

Directions

Bring a large pot of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in centers and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.

Meanwhile, bring a separate large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cool; drain again.

Combine mayonnaise, yogurt, and curry powder in a large bowl. Add cold chicken, cold pasta, peas, radishes, and green onions; stir to combine.

Cover the bowl with plastic wrap; refrigerate before serving, at least 3 hours.

Nutrition Facts (per serving)