Chicken Pasta With Curry Dressing

6-8
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"I have used this recipe several times now and it is such a great and easy salad to make. I am not sure where it came from but wherever the family loves it during summer and its great for a picnic also, the noodles give this salad an added crunch which I love. I usually use a whole B-B-Q chicken for this recipe or 3 chicken breasts cooked and for the curry powder I find keens traditional curry powder is the best to use, but you could use what you have on hand."

Original recipe yields 6-8 servings
OK
  • FOR CURRY DRESSING

Nutritional

  • Serving Size: 1 (259.6 g)
  • Calories 726.7
  • Total Fat - 32.3 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 163.8 mg
  • Sodium - 662.9 mg
  • Total Carbohydrate - 84.3 g
  • Dietary Fiber - 10.4 g
  • Sugars - 4.5 g
  • Protein - 26 g
  • Calcium - 28.1 mg
  • Iron - 3.6 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.7 mg

Step 1

Bring a large pan of water to boil, and when boiling add pasta. Boil, uncovered, for about 10-12 minutes or until pasta is tender. Drain pasta then rinse pasta under cold water and drain well. Place a little oil on clean hands and rub through pasta to prevent it sticking.

Step 2

Combine pasta, capsicum, spring onions, chicken, avocado in a bowl. Just before serving, add dressing and crunchy noodles, and toss to combine.

Step 3

TO MAKE CURRY POWDER DRESSING~ Combine all ingredients in a jug. Whisk well.

Step 4

NOTE~ Salad can be made one day ahead, and kept covered in refrigerator. Only add the crunchy noodles just before serving or they will go soft.

Tips & Variations


No special items needed.

Related

karenstl

I have to admit, when I first ate this for dinner, I thought it was good but not so great that I would make it again. But then I ate the leftovers the next day after it spent hours mixed in the fridge, and I changed my mind. It's got a great flavor and is one of those things you can make up a batch and it gives you 4 bowls....which gives me something to eat for a few days (since I cook for 1). I did leave out the peppers (yuck) and used chopped walnuts instead of crunchy noodles. The nuts stayed crunchy in the fridge and the noodles would have gotten soggy. Plus I don't have them in my pantry. Definitely a keeper.

review by:
(11 Jun 2018)