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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 502.3
  • Total Fat: 11.2 g
  • Cholesterol: 68.4 mg
  • Sodium: 234.4 mg
  • Total Carbs: 67.2 g
  • Dietary Fiber: 7.9 g
  • Protein: 35.7 g

View full nutritional breakdown of Creamy Curry Chicken Pasta Salad (vegan, GF/CF) calories by ingredient
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Creamy Curry Chicken Pasta Salad (vegan, GF/CF)

Submitted by: LUVSFREEBIES72

Introduction

yummy, creamy chicken pasta salad that is "The Big 8" allergen free. Can be eaten immediately or made ahead and served chilled. yummy, creamy chicken pasta salad that is "The Big 8" allergen free. Can be eaten immediately or made ahead and served chilled.
Number of Servings: 2

Ingredients

    1 boneless, skinless chicken breast, cooked & diced
    4 oz brown rice pasta shells, cooked & drained
    10 grape tomatoes, halved
    2 scallions, thinly sliced
    Dressing
    1 tbsp fresh basil, finely chopped
    1 clove garlic, grated
    1/2 tsp - 1 tsp ground ginger (to taste)
    1/4 c egg-free light mayo (I used spectrum brand)
    1/2 tbsp lemon juice (or a light vinegar such as rice or white wine)
    3/4 tsp curry powder
    red pepper flakes to taste

Directions

Pre-cook pasta according to package directions. Pre-cook chicken and chill ahead of time (good use of leftovers). Assemble cooked pasta, chicken, vegetables. In seperate bowl whisk together remaining ingredients until well blended. Add to chicken mixture. Can eat immediately or serve cold.

Number of Servings: 2

Recipe submitted by SparkPeople user LUVSFREEBIES72.






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Member Ratings For This Recipe

  • To make this vegan I substituted smoked tofu for the chicken--I know,not good for those with soy sensitivities--but it was a pretty tasty salad. - 9/6/09

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