Creamy Curry Chicken Pasta Salad with Snap Peas
Elevate your gatherings with this vibrant and flavor-packed Creamy Curry Chicken Pasta Salad with Snap Peas. Perfectly seasoned chicken breast is marinated in a delightful blend of sweet curry and tangy lemon, then sautéed to tender perfection. Tossed with al dente pasta, crunchy snap peas, and a rich, creamy dressing of low-fat mayonnaise and Dijon mustard, this dish is not only satisfying but also a feast for the eyes. Ideal for picnics, barbecues, or any celebration, this salad serves 8 to 12 and can be enjoyed warm or chilled.
10
Servings
N/A
Calories
11
Ingredients
Ingredients
Chicken breast
1 lb (diced)
Sweet curry powder
1 tablespoon
Vegetable oil
2 tablespoons
Lemon juice
2 tablespoons (divided)
Water
4 quarts ((for boiling pasta))
Salt
1 teaspoon
Dry pasta
1 lb
Snap peas
2 cups (chopped in half)
Red onion
1/2 cup (minced)
Low-fat mayonnaise
2/3 cup
Dijon-style mustard
1 tablespoon
Instructions
1
In a mixing bowl, combine the sweet curry powder, vegetable oil, and 1 tablespoon of lemon juice. Add the diced chicken breast, tossing to coat evenly. Cover and refrigerate for 1 to 2 hours to let the flavors meld.
2
Heat a large nonstick skillet over medium heat. Add the marinated chicken and sauté for about 3 minutes, stirring often, until fully cooked and golden brown. If the sauce starts to darken, reduce the heat to avoid burning. Remove from heat and let it cool.
3
In a large pot, bring 4 quarts of salted water to a boil. Add the dry pasta and cook according to package instructions. In the last 2 minutes of cooking, add the chopped snap peas. Drain the pasta and peas together, rinsing them under cold water to stop the cooking process.
4
For the dressing, in a large bowl, whisk together the minced red onion, low-fat mayonnaise, Dijon mustard, and the remaining tablespoon of lemon juice until well blended.
5
Add the cooled curried chicken along with all the sauce from the pan to the dressing. Whisk to combine.
6
Next, add the drained pasta and snap peas to the bowl. Gently toss everything together to coat in the dressing. Adjust seasoning with additional salt if desired.
7
Serve immediately for a warm dish or refrigerate for a chilled pasta salad, making it perfect for meal prep or gatherings. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Creamy Curry Chicken Pasta Salad with Snap Peas.
How many servings does this recipe yield?
This recipe serves between 8 and 12 people, with 10 servings typically.
What are the primary ingredients for the chicken marinade?
The chicken is marinated in sweet curry powder, vegetable oil, and 1 tablespoon of lemon juice.
How long should the chicken marinate?
The chicken should be covered and refrigerated for 1 to 2 hours to allow flavors to meld.
How should the chicken be cooked?
Sauté the diced chicken in a large nonstick skillet over medium heat for about 3 minutes until golden brown.
What should I do if the chicken sauce starts to darken too quickly?
Reduce the heat to avoid burning if the sauce starts to darken.
How much pasta is required for this recipe?
The recipe calls for 1 lb of dry pasta.
When do I add the snap peas to the pasta?
Add the chopped snap peas to the boiling water during the last 2 minutes of the pasta cooking time.
How much water is needed to boil the pasta?
Use 4 quarts of salted water to boil the pasta.
Why should I rinse the pasta and peas under cold water?
Rinsing under cold water stops the cooking process and cools the ingredients for the salad.
What ingredients are in the creamy dressing?
The dressing contains minced red onion, low-fat mayonnaise, Dijon mustard, and lemon juice.
Do I discard the pan sauce from the chicken?
No, add the cooled chicken along with all the sauce from the pan to the dressing for maximum flavor.
Can this salad be served warm?
Yes, the salad can be served immediately for a warm dish.
Is this recipe good for meal prep?
Yes, it can be refrigerated and served as a chilled pasta salad, making it perfect for meal prep.
What type of curry powder is recommended?
Sweet curry powder is recommended for this recipe.
How much lemon juice is used in total?
A total of 2 tablespoons of lemon juice is used, divided between the marinade and the dressing.
What type of mustard is used in the dressing?
The recipe calls for 1 tablespoon of Dijon-style mustard.
How much red onion should be minced?
You will need 1/2 cup of minced red onion.
What is the recommended preparation for the snap peas?
The snap peas should be chopped in half.
How much mayonnaise is used?
The recipe requires 2/3 cup of low-fat mayonnaise.
What is the category of this dish?
This dish is categorized under Curries.
What are some tags associated with this recipe?
Tags include curry chicken, pasta salad, summer salad, picnic food, and healthy recipe.
How much chicken is needed?
The recipe uses 1 lb of chicken breast.
Is this a good recipe for a picnic?
Yes, it is specifically described as ideal for picnics and barbecues.
How much salt is used in the pasta water?
The recipe suggests 1 teaspoon of salt for the pasta water.
What type of skillet is best for cooking the chicken?
A large nonstick skillet is recommended.
Can I serve this salad at a barbecue?
Yes, it is a flavor-packed dish suitable for barbecues and celebrations.
How much vegetable oil is used?
The recipe uses 2 tablespoons of vegetable oil in the chicken marinade.
What makes this salad 'vibrant'?
The combination of golden curried chicken, bright green snap peas, and red onion creates a vibrant appearance.
Is this dish considered comfort food?
Yes, it is tagged as comfort food.