Curry Chicken Pasta Salad

This dish is a must for any baby or wedding shower, potluck or picnic.

Curry Chicken Pasta Salad Recipe

Curry Chicken Pasta Salad

2 ½ – 3 lbs. boneless, skinless chicken breast (about 8 breast pieces)

2 Tbsp. melted butter

½ – 1 tsp. GRANULATED GARLIC POWDER, to taste

½ – 1 tsp.  PENZEYS GROUND PEPPER, to taste

½ – 1 tsp. salt, to taste

1 lb. rotini pasta, white or whole wheat, cooked and well drained

6 stalks celery, chopped

2 medium onions, minced

1 large bunch green grapes

2 – 4 tsp. MAHARAJAH CURRY POWDER

2 cups mayonnaise – WE USED LIGHT

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Preheat oven to 350 F.   Trim the chicken of any fat.  Place in a baking pan and drizzle with the melted butter.  Season with GARLIC, PEPPER and salt.  Bake at 350 F. for about 40 minutes, until cooked through.  Refrigerate until cool and then cut into chunks.

In a serving bowl, combine the chicken, cooked pasta, celery, onions and grapes.

In a separate bowl, combine the MAHARAJAH CURRY POWDER with the mayonnaise and mix well.  Add to the pasta mixture and stir to combine.

Chill for several hours or overnight before serving.  Taste and add extra salt and pepper as desired before serving.          8 servings

 

(Recipe for Curry Chicken Pasta Salad was in Penzeys Spices catalog)