Chicken Pasta Salad

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READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Gently mix pearl onions and olive oil, adding salt and pepper to taste. (If using frozen pearl onions, defrost and cut in half first.) Roast in single layer at 350° for 30 minutes or until browned. (I like mine quite dark and crispy!) Stir once midway through cooking time. Remove and mix in roasted garlic.
  2. Season each chicken breast with 1/2 teaspoon each of curry powder and cumin. Heat 1 tablespoon vegetable oil with the remaining curry powder and cumin over high heat. Cook chicken breasts until lightly browned. Add cooking sherry or rice wine and cover, cooking for 2 more minutes. Remove chicken from pan, slice into bitesize pieces and set aside.
  3. Cook pasta al dente in water with 1 teaspoon vegetable oil. Drain and set aside.
  4. In medium bowl, stir mayonnaise, yogurt, onions, garlic, mustard, salt, savory, dill, marjoram and 1/4 teaspoon pepper until well blended. Add pasta, chicken, green beans or peas and gently toss until well coated. You may want to add the dressing a little at a time to suit your taste.
  5. Cover and chill at least 2 hours. (see note in description).
  6. About 30 minutes before serving, remove salad from refrigerator. Spoon into a lettuce lined bowl. Sprinkle with parsley and serve.

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