Curry Chicken Pasta Salad

Ingredients

• Servings: 6
• 5 chicken breast halves
• 1 (8 ounce) package pasta shells
• 1 cup reduced-calorie mayonnaise
• 1 cup fat-free plain yogurt
• 1 teaspoon curry powder, or more to taste
• 1/2 (10 ounce) package frozen peas, thawed
• 4 radishes, sliced
• 2 green onions, sliced

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 3 hrs 35 mins


• bring a large pot of lightly salted water to a boil. cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
• bring a large pot of lightly salted water to a boil. cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. rinse pasta with cold water until cool; drain.
• stir mayonnaise, yogurt, and curry powder together in a large bowl. add cold chicken, cold pasta, peas, radish slices, and green onion slices; stir to combine.
• cover bowl with plastic wrap and refrigerate at least 3 hours before serving.