Curry Chicken Pasta Salad

‍ ‍Curry Chicken Pasta Salad

Inspired by my go-to order at the Eatzi's deli counter, this curry chicken pasta salad is the perfect balance of creamy, sweet, and savory, with warm spices and plenty of texture in every bite. It’s an easy, make-ahead dish that’s just as great for weeknight dinners as it is for gatherings and meal prep!

Ingredients:

• 1 cup mayo

• 2 tablespoon extra-virgin olive oil

• ¼ cup apple cider vinegar

• 2 tablespoon granulated sugar

• 2 tablespoon curry powder

• Kosher salt

• Ground black pepper

• 1 lb cooked orecchiette

• 4 cups shredded chicken

• 3 green onions plus more for garnish

• ¼ cup roughly chopped cilantro plus more for garnish

• 1 cup golden raisins

• 1 cup slivered almonds, toasted

• Reserved pasta water

Method:

1. Cook orecchiette according to the package directions with a tablespoon of salt and a drizzle of olive oil.

2. While it cooks, whisk the mayo, olive oil, apple cider vinegar, sugar, curry powder, 1 tablespoon of salt and 1 teaspoon of black pepper in a large mixing or salad bowl until fully combined and set aside.

3. Toast the almonds in a dry skillet on medium heat for 3-5 minutes, keeping an eye on them and shaking the pan occasionally to prevent burning.

4. Add the cooked pasta, shredded chicken, green onion, cilantro, golden raisins, toasted almonds and a splash of reserved pasta water (1-2 tablespoons) and mix until fully combined. Season to taste and top with additional cilantro, green onion and toasted almonds. Serve at room temperature or chilled.

   *Make Ahead/Meal Prep Friendly: This pasta salad is totally make-ahead friendly and makes for a perfect meal prep. Store in a tightly sealed container in the refrigerator for up to 4 days.

Yield: 6

Author: Elise Smith

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Curry Chicken Pasta Salad

Inspired by my go-to order at the Eatzi's deli counter, this curry chicken pasta salad is the perfect balance of creamy, sweet, and savory, with warm spices and plenty of texture in every bite. It’s an easy, make-ahead dish that’s just as great for weeknight dinners as it is for gatherings and meal prep!

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Ingredients

• 1 cup mayo
• 2 tablespoon extra-virgin olive oil
• ¼ cup apple cider vinegar
• 2 tablespoon granulated sugar
• 2 tablespoon curry powder
• Kosher salt
• Ground black pepper
• 1 lb cooked orecchiette
• 4 cups shredded chicken
• 3 green onions plus more for garnish
• ¼ cup roughly chopped cilantro plus more for garnish
• 1 cup golden raisins
• 1 cup slivered almonds, toasted
• Reserved pasta water

Instructions

1. Cook orecchiette according to the package directions with a tablespoon of salt and a drizzle of olive oil.
2. While it cooks, whisk the mayo, olive oil, apple cider vinegar, sugar, curry powder, 1 tablespoon of salt and 1 teaspoon of black pepper in a large mixing or salad bowl until fully combined and set aside.
3. Toast the almonds in a dry skillet on medium heat for 3-5 minutes, keeping an eye on them and shaking the pan occasionally to prevent burning.
4. Add the cooked pasta, shredded chicken, green onion, cilantro, golden raisins, toasted almonds and a splash of reserved pasta water (1-2 tablespoons) and mix until fully combined. Season to taste and top with additional cilantro, green onion and toasted almonds. Serve at room temperature or chilled.

Notes

Make Ahead/Meal Prep Friendly: This pasta salad is totally make-ahead friendly and makes for a perfect meal prep. Store in a tightly sealed container in the refrigerator for up to 4 days.