Why This Curry Chicken Salad Recipe Works

This Curry Chicken Pasta Salad recipe isn’t just delicious, it’s a testament to the power of family tradition. It comes straight from my mom’s collection of portable main dish salads perfect for summer gatherings. Like her, I’ve enjoyed bringing these dishes to the Denver Botanic Gardens‘ concerts, and this Curried Chicken Pasta Salad is a guaranteed crowd-pleaser.
 
Here’s what sets this recipe apart and why it’s a personal favorite:

• Bold flavors. Curry powder brings a warm, earthy depth, while the mango chutney adds a touch of sweet, tangy complexity to the creamy dressing. They both perfectly complement the other ingredients.
• Easy to prepare. This salad comes together effortlessly with readily available ingredients and straightforward steps.
• Make ahead. This recipe is perfect for meal prep, as it can be prepared up to 4 days in advance, reducing stress and allowing for an easy weekday meal.
• Portable. Concerts, potlucks, picnics – this salad is a great option for all three as it travels well and holds its shape.
• Versatile. Feel free to customize! Don’t have mango chutney? Try chopped dried apricots or a drizzle of honey. Swap the almonds for cashews or peanuts.  

Ingredients for Curry Chicken Salad with Pasta

Here’s what you’ll need to create this impressive salad, all of which should be available at your local grocery store:

Curry Dressing

• Mayonnaise
• Sour cream or nonfat Greek yogurt – I use a mix of the two, around half of each
• Curry powder – Madras is my personal preference
• Tumeric
• Ground cinnamon
• Cayenne pepper – for just a bit of heat!
• Mango chutney – often sold under the brand Major Grey’s

Chicken Pasta Salad

• Short pasta – orecchiette (in my photos), farfalle (bow ties), or medium shells all work well.
• Cooked chicken – use leftover chicken, store-bought rotisserie chicken, or quickly sauté some boneless chicken breasts
• Raisins
• Green onions
• Celery – try to find stalks with some leaves as they layer in a bit more subtle flavor.
• Green apple – Granny Smith is my recommendation.
• Kosher salt
• Ground black pepper
• Toasted slivered almonds

Step-by-Step Instructions for Making Curry Chicken Salad with Pasta

Here’s all you have to do to create this easy recipe. No special equipment required!

Curry Dressing

1. Combine mayo and sour cream.
   In a medium bowl, whisk together mayonnaise and sour cream (and/or yogurt). 
2. Add spices.
   Whisk in curry powder, turmeric, cinnamon, and cayenne pepper.
3. Add chutney.
   Cut up any large pieces of mango in the chutney and add to the mayonnaise mixture. Mix well.
4. Refrigerate.
   Cover and refrigerate while you prepare the salad.

Chicken Pasta Salad

1. Cook pasta; drain, and pat dry.
   Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
2. Toss together salad ingredients.
   In a large bowl, toss together cooled pasta, shredded chicken, raisins, chopped green onion, celery, and apple (I like to use my hands). 
3. Add dressing.
   Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
4. Refrigerate.
   Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.
5. Add almonds; adjust seasonings.
   Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.

Substitutions and Variations

Serving and Side Dish Suggestions

Make Ahead and Storage for Curry Chicken Salad

Other Portable Main Dish Salads to Try

• Cold Salmon Salad with Avocado Dressing
• Shredded Chicken Taco Salad
• Tarragon Chicken Salad
• Crab and Shrimp Salad Recipe with Curry-Chutney Dressing
• Chopped Shrimp Salad with Rice and Avocado

Curried Chicken Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

Print Recipe

Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family favorite or a crowd-pleasing potluck dish, this Curried Chicken Pasta Salad is a winner!

• Prep Time: 15 minutes
• Refrigeration Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 6 to 8 servings

Ingredients

Curry Dressing

• 1/2 cup mayonnaise
• 1/2 cup sour cream or nonfat Greek yogurt (or a mix)
• 1 tablespoon curry powder, or more to taste
• 1 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• Pinch cayenne pepper
• 1/3 cup mango chutney – see Note below

Chicken Pasta Salad

• 4 ounces short pasta (orecchiette, farfalle or small shells will work)
• 2 cups chopped or shredded cooked chicken (around 1 1/4 pounds)
• 1/2 cup raisins
• 1/2 cup chopped green onions (white, light green and some dark green part)
• 1/2 cup chopped celery (including leaves)
• 1/2 cup (heaping) chopped green apple – around 1/2 large apple
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 1/4 cup toasted slivered almonds

Cook Mode Prevent your screen from going dark

Instructions

Curry Dressing

1. In a medium mixing bowl, whisk together mayonnaise and sour cream (or yogurt). Whisk in curry powder, turmeric, cinnamon and cayenne pepper.
2. Cut up any large pieces of mango in the chutney and whisk in.
3. Cover and refrigerate while you prepare the salad.

Chicken Pasta Salad

1. Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
2. In a large mixing bowl, toss together cooled pasta, chicken, raisins, scallions, celery, and apple (I like to use my hands).
3. Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
4. Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.
5. Line the outer edge of a serving bowl or platter with lettuce or spinach leaves. Spoon salad into bowl or onto platter and serve.

Notes

Note on mango chutney: A widely available brand is “Major Grey’s Chutney”

Make ahead: Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation.

• Author: Lee Clayton Roper
• Category: main dish salads, make ahead
• Method: Refrigerate
• Cuisine: American

Note: this recipe was originally posted in July of 2013 and substantially updated in June of 2024 with more information and photos.

The post Curry Chicken Salad Recipe with Pasta appeared first on A Well Seasoned Kitchen.

You will love this Greek Orzo Salad Recipe

Lemon Orzo Salad Ingredients

A few years ago, Robert and I spent two weeks in Greece, and we both loved the food – especially the flavorful, colorful salads. I came home and soon started playing around with creating my own version of a Greek-inspired pasta salad, and this recipe is the result. Here’s what you’ll need to create this refreshing salad in your own kitchen:

• Lemon-Basil Tahini Dressing (see details in recipe card below) – can substitute my Dijon Vinaigrette dressing
• Dry orzo pasta
• Lemon flavored extra virgin olive oil (or regular EVOO)
• Canned artichoke hearts in water
• Fresh or smoked Mozzarella cheese – can substitute feta cheese crumbles
• Pitted ripe olives, preferably Kalamata
• Green bell pepper
• Grape or cherry tomatoes
• Shallots
• Kosher salt
• Fresh ground pepper
• Fresh Italian (flat leaf) parsley, for garnish

Dressing for Orzo Salad

How to make Greek Lemon Orzo Salad

How to serve Orzo Greek Salad

Serve salad at room temperature in a large bowl or platter. Garnish with fresh parsley leaves. For a pretty presentation, line the bowl/platter with lettuce leaves.

Note that it’s important for the dressing to sit at least one hour before serving. The flavor changes significantly after the dressing rests!

Storing Greek Orzo Salad

Lemon-Basil Tahini Dressing can be prepared up to 1 week ahead, covered and refrigerated. Bring to room temperature before using. It will thicken as it sits, so you’ll want to thin it by whisking in a tablespoon of water. Pasta can be cooked up to 24 hours in advance, tossed with olive oil, placed in a zip top baggie and refrigerated.

If you have leftovers, place in an airtight container and refrigerate. It will last up to 2 days.

Greek Lemon Orzo Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

This refreshing salad features tender orzo pasta, a rainbow of fresh vegetables, and a zesty dressing made with tahini, lemon juice and fragrant basil. Not only is it a delicious and satisfying dish, it’s also loaded with nutritious ingredients to help you feel your best. Whether you’re looking for a quick and easy lunch or a flavorful side to serve with your favorite main course, this orzo pasta Greek salad is the perfect choice.

• Prep Time: 10 mins
• Refrigeration time for dressing: 30 mins
• Cook Time: 8 mins
• Total Time: 48 minutes
• Yield: 6 side servings
• Diet: Vegetarian

Ingredients

Lemon-Basil Tahini Dressing

• 1/4 cup tahini
• 3 tablespoons lemon juice
• 6 tablespoons extra virgin olive oil
• 1/4 cup packed fresh basil leaves
• 2 garlic cloves, chopped or pressed
• 1 tablespoon honey, or more to taste (see Note)
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon balsamic vinegar (can substitute white balsamic vinegar)
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt, or more to taste
• Fresh ground pepper, to taste
• 1/4 cup water – add as needed to thin (see directions)

Greek Orzo Salad

• 5 ounces dry orzo pasta
• 1 tablespoon lemon extra virgin olive oil (or regular EVOO)
• 1 (14-ounce) can artichoke hearts in water, drained
• 3/4 cup chopped fresh or smoked Mozzarella cheese (can substitute feta cheese crumbles)
• 1/2 cup halved pitted ripe olives, preferably Kalamata
• 1/2 cup seeded and chopped green bell pepper (around 1 medium)
• 1/2 cup grape or cherry tomatoes, halved (quartered if large)
• 1/4 cup chopped shallots
• Kosher salt, to taste
• Fresh ground pepper, to taste
• Fresh Italian (flat leaf) parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Lemon-Basil Tahini Dressing

1. Place the tahini and lemon juice in the bowl of a small food processor. Process until smooth.
2. Add the olive oil, basil, garlic, 1 tablespoon honey, mustard, vinegar, zest and salt; process until smooth and mixture resembles mayonnaise.
3. If needed (depends on thickness of tahini used), slowly add water, a tablespoon at a time, to thin the dressing ( usually use 3 to 4 tablespoons).
4. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
5. Bring to room temperature, taste, and adjust seasonings (ground pepper, honey and/or salt) as needed.

Greek Orzo Salad

1. Cook the orzo according to package directions. Drain rinse and place in a large mixing bowl. Toss with olive oil. Set aside to cool at room temperature, stirring occasionally to keep from sticking together.
2. Place the artichoke hearts on a double layer of paper towels. Gently pat dry with a third towel. Cut into quarters.
3. When the pasta is cooled, stir in a few tablespoons of the Tahini Dressing. Stir in cheese, olives, tomatoes, peppers and shallots. Add the artichoke hearts and remaining dressing. Toss gently to mix. Season to taste with salt and pepper.
4. Serve in a large bowl or platter at room temperature. Garnish with fresh parsley leaves. For a pretty presentation, line the bowl/platter with lettuce leaves.

Notes

Note on honey: I have found that the bitterness of tahini varies significantly by brand – from not bitter at all, to very bitter. As a result, when preparing the dressing you really need to taste and add more honey as needed.

Make ahead: Lemon-Basil Tahini Dressing can be prepared up to 1 week ahead, covered and refrigerated. Bring to room temperature before using. It will thicken as it sits, so you’ll want to thin it by whisking in a tablespoon of water. Pasta can be cooked up to 24 hours in advance, placed in a zip top baggie and refrigerated.

• Author: Lee Clayton Roper
• Category: side salads, pasta salads, easy entertaining, vegetarian
• Method: no bake
• Cuisine: Mediterranean

Nutrition

• Serving Size:
• Calories: 368
• Sugar: 5.8 g
• Sodium: 385.5 mg
• Fat: 23.4 g
• Saturated Fat: 3.3 g
• Carbohydrates: 31.7 g
• Fiber: 4.7 g
• Protein: 11 g
• Cholesterol: 2.5 mg

The post Orzo Pasta Greek Salad with Lemon-Basil Dressing appeared first on A Well Seasoned Kitchen.

What’s in Tarragon Chicken Salad

One of my favorite lunch dishes is chicken salad, in all its various forms. Since I was a little girl, deli style has been a particular favorite. You know the one – hunks of cooked chicken tossed with a mayonnaise-based dressing and sometimes celery and green onion. My mom’s version of chicken salad takes the basic ingredients (cooked chicken and mayo), and combines them with fresh mushrooms, juicy tomatoes, sweet green peas, bright red onion and crunchy cucumbers. And, fresh tarragon, basil and Dijon mustard are blended into the mayonnaise. It’s all served atop crispy chopped Napa cabbage.

How to present Tarragon Chicken Salad – version 1

Mom’s original recipe (that’s in our cookbook “A Well-Seasoned Kitchen®”) presents all these colorful, flavorful ingredients layered together in a pretty glass trifle dish or deep glass bowl. To begin, place cabbage on the bottom, then add mushrooms, chicken, onion, peas and then cucumber. Spread dressing on top, and then finish it with halved tomatoes.

You can also create individual layered salads, using mason jars. And, it can be completely assembled the day before serving!

How to present Tarragon Chicken Salad – version 2

Recently, I came up with another way to serve this elegant chicken salad. Instead of layering the ingredients vertically, I arrange them horizontally, in rows – like a Cobb salad. You can prepare one large salad on a platter, or individual servings in shallow bowls (like pasta bowls).

Other main dishes salads to try

• Chicken, Artichoke Hearts, Quinoa and Brown Rice Salad
• Tuna, White Bean and Tomato Salad
• Chicken and Orzo Salad with Peanut Dressing
• Curried Chicken Pasta Salad
• Tuna Salade Niçoise
• Grilled Tarragon Chicken with Pasta, Pecans and Spring Greens
• Layered Salmon Salad with Avocado Dressing
• Smoked Salmon Chopped Salad
• Tuna and Roasted Red Pepper Pasta Salad

Pin this recipe now to save for later!

Tarragon Chicken Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Our Tarragon Chicken Salad is a unique twist on the iconic deli chicken salad, adding in complementary fresh ingredients as well as offering two elegant presentations to choose from. And it can be prepared the day before serving, making it perfect for a luncheon or casual busy day dinner.

• Yield: 8 servings
• Diet: Gluten Free

Ingredients

Tarragon Dressing

• 1 1/2 cups mayonnaise (or 3/4 cup mayonnaise and 3/4 cup nonfat Greek yogurt)
• 1 1/2 tablespoons Dijon mustard
• 2 1/2 teaspoons chopped fresh tarragon – see Note
• 1 1/2 teaspoons chopped fresh basil – See Note
• 1/4 teaspoon fresh ground pepper
• Kosher salt, to taste

Chicken Salad

• 1 medium head napa cabbage, chopped – see Note
• Kosher salt, to taste
• 8 ounces sliced fresh mushrooms (white or cremini)
• 2 1/2 cups shredded, cooked chicken (around 1 purchased rotisserie chicken)
• 1/3 cup chopped or sliced red onion
• 1 package (10 ounce) frozen peas, thawed & drained
• 1 medium cucumber, peeled & chopped
• 1 pint grape or small cherry tomatoes, cut in half

Cook Mode Prevent your screen from going dark

Instructions

Tarragon Dressing

1. In a medium mixing bowl, whisk together the mayonnaise, mustard, tarragon, basil and pepper. Season to taste with salt and more pepper (may not need any salt). Set aside.

Chicken Salad Assembly – Layered Version

1. Spread the chopped cabbage in the bottom of a shallow, 3-quart casserole or serving dish (a pretty 9-by-12 inch dish works well). Sprinkle lightly with salt.
2. Top with the mushrooms, then chicken, then onion, then peas and scatter cucumber over the top. Again, sprinkle lightly with salt.
3. Spread dressing evenly over the top. Garnish with cherry tomato halves, cut side up (you may not need the entire pint – it depends on the size of the tomatoes).
4. Cover and chill salad at least 4 hours or overnight.

Chicken Salad Assembly – Rows in Bowl Version

1. Spread the chopped cabbage in the bottom of a large shallow platter or 8 large, shallow individual bowls. Sprinkle lightly with salt.
2. Arrange remaining ingredients in rows – onions, then peas, then cucumber, chicken tomatoes and ending with mushrooms. Again, sprinkle lightly with salt.
3. Cover and chill salad(s) at least 4 hours or overnight.

Place dressing in a pretty bowl and serve on the side.

Notes

Note on cabbage: Napa cabbage is oval-shaped and lighter in color than regular cabbage, and the leaves are wrinkly and slightly curled on the edges. If you can’t find it, substitute baby (or regular) bok choy or regular green cabbage.

Note on herbs: Try to use fresh tarragon and basil rather than substituting dried herbs for this recipe – it will taste much better!

• Author: Adapted from “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: main dish, make ahead
• Method: No cook
• Cuisine: American

The post Tarragon Chicken Salad appeared first on A Well Seasoned Kitchen.

I found this intriguing recipe for Tuna and Roasted Red Pepper Pasta Salad buried in my mom’s kitchen files. It was given to her by Marne Kellogg — a friend to us both and the daughter of my parents’ good friends Margie and Jack Davis.

Cooked short pasta (like fusilli, rotelle, rotini, or gemelli) is tossed together with hunks of canned albacore wild tuna, chopped marinated roasted red peppers, green peas or edamame beans, prepared pesto and Parmesan cheese. How easy is that?

I love the flavor combinations in this pasta salad! And, with no mayo, only 2 tablespoons of pesto and 1 tablespoon of cheese per person, it’s healthy too. I can see why this recipe was in mom’s files. She loved recipes that were easy to make ahead of time with pantry ingredients, elegant to serve, and scrumptious – and this salad is all that, and more.

Pin it now to save for later!

Tuna and Roasted Red Pepper Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

This cold Tuna Pasta Salad recipe is both easy to prepare and extremely versatile – you can serve it for brunch, lunch or dinner. It calls for a tasty pesto dressing with no mayo, making it perfect for picnics and potlucks, too!

• Prep Time: 10 mins
• Cook Time: 9 mins
• Total Time: 19 minutes
• Yield: 8 servings
• Diet: Low Calorie

Ingredients

• 1 pound dry gemelli (short twisted), rotelle (wagon wheel) or rotini (corkscrew) pasta
• 1 (10-ounce) package frozen shelled edamame beans – see Substitute below
• 2 (5-ounce) cans white albacore tuna in water, drained and broken into chunks
• 16 ounces marinated roasted red peppers, drained and chopped
• 1 cup Spinach Basil Pesto, or regular basil pesto
• 1/2 cup (2 ounces) fresh grated Parmesan cheese
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pot, cook the pasta according to package directions. Add the edamame beans to the cooking pasta during the last 6 minutes.
2. Drain cooked pasta-bean mixture in a colander; rinse with cold water, drain again. Set the pasta mixture aside to cool.
3. In a large mixing bowl, combine tuna, red peppers and pesto, tossing to blend. Add the cooled pasta mixture and toss. Add the Parmesan cheese and toss again. Season to taste with salt and pepper.
4. Chill for at least 1 hour. Bring to room temperature before serving.

Notes

Make ahead: Salad can be made up to 24 hours in advance, covered and stored in the refrigerator.

Substitute for edamame: use frozen green peas that have been thawed and drained. Skip directions for cooking the beans.

• Author: (From “Fresh Tastes” by Lee Clayton Roper)
• Category: main dish salads, fish, pasta

Nutrition

• Serving Size:
• Calories: 501
• Sugar: 7.2 g
• Sodium: 551.3 mg
• Fat: 18.5 g
• Saturated Fat: 3.7 g
• Carbohydrates: 54.1 g
• Fiber: 6.2 g
• Protein: 29.1 g
• Cholesterol: 23.4 mg

Note: if this recipe looks familiar, it’s because it’s an update to a post from a few years ago. I’ve added new photos as well as answers to your questions.

The post Tuna and Roasted Red Pepper Pasta Salad appeared first on A Well Seasoned Kitchen.