Creamy Curry Chicken Pasta Salad (vegan, GF/CF)

Name: Creamy Curry Chicken Pasta Salad (vegan, GF/CF) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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

(1)

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 2

Ingredients

1 boneless, skinless chicken breast, cooked & diced4 oz brown rice pasta shells, cooked & drained10 grape tomatoes, halved2 scallions, thinly slicedDressing1 tbsp fresh basil, finely chopped1 clove garlic, grated1/2 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 powderred 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.

Servings Per Recipe: 2

Nutritional Info 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

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Member Reviews

IDTERRI
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