May 4, 2020 Lunch & Salads1 Comment

Curry Chicken Pasta Salad

This recipe is a modern take on the classic deli salad. Healthy curry chicken salad made with gluten-free pasta with fresh ingredients like celery, green onion, red onion, cilantro and parsley.

This curry chicken salad recipe with turmeric pasta is Paleo, Gluten-Free, Dairy-Free, Sugar-Free. Designed for those seeking healthy, clean eating recipes.

Enjoy this salad immediately or chill for that perfect deli meal at home. Serve over greens, in a sandwich. It’s the healthy alternative you’ve been looking for to eat at the beach or dining al fresco. 

HOW IS THIS PASTA SALAD RECIPE HEALTHY

It’s always about the quality of the ingredients you use. I look for ingredients that are organic, no added sugar, no additives, no wheat, no gluten, etc.

When shopping for my clients I am looking for products that meet their dietary restrictions. When shopping for myself, I’m even more strict. No canola oil, no dairy, etc. 

INGREDIENTS I USE AS A PERSONAL CHEF

Here are the brands I used for this recipe that meet my critical criteria as a Personal Chef. 

• Primal Kitchen mayonnaise with avocado oil, made with no sugar or canola oil 
• Frontier Co-op Organic, non-GMO & non-ETO Curry Powder with Corriander, Turmeric & Mustard
• Real sea salt by Redmond Salt or Eden Foods
• Frontier Co-op Coarse Grind Black Pepper
• Organic raisins with no added sugar (I used jumbo sized California raisins from Nuts.com)
• Unsalted dry roasted slivered almonds
• Organic Penne Pasta with Turmeric by Andean Dream or other quinoa or brown rice-based pasta

COLD CHICKEN CURRY PASTA SALAD

This curried chicken salad is exactly what you want at home when you don’t have to go to the market. 

To give you some insight on the flavor and texture to expect, this recipe was inspired by the Whole Foods curry chicken pasta salad along with the deli salads I enjoy as a kid from Al La Carte in Laguna Beach, California. 

You can enjoy this dish immediately after making it. For the more authentic deli shop taste, let it chill in the fridge for two hours before serving. 

WHAT PASTA TO USE FOR A COLD PASTA SALAD

Many of my clients, myself included, refrain from wheat, processed grains and traditional flour. When making pasta dishes, I use alternative options. 

I reach for brown rice, quinoa and amaranth pastas which are easy on the digestion, high in protein and have a traditional pasta taste and texture.

Some clients prefer lentil and bean-based pastas. Remember when cooking with those to under cook them. They turn to mush pretty fast. 

For this dish I uses penne pasta from Andean Dream. I prefer using their Turmeric Penne for this recipe. I appreciate getting the add turmeric (also known as curcumin) into my diet full of antioxidants and anti-inflammatory properties. 

HOW TO SERVE THIS DISH

I like to enjoy this healthy deli salad the following ways:

• Served over arugula or mixed greens
• As lettuce tacos with romaine or butter lettuce
• Open face sandwich with rustic raisin bread
• As a traditional sandwich with sourdough or a baguette
• Served with a side spinach salad and short grain brown rice
• In a vegetable, raw or collard greens wrap

CHEF TIP

Dice the chicken when it is still warm and add immediately to the mayonnaise dressing. The chicken will better absorb the curry and flavors when its warm. 

I cook the pasta for 11 minutes, till its cooked through but not soft and mushy. 

Enjoy warm of chill for 2 hours before serving. 

Remember, every spice companies curry recipe is different. Feel free to try different brands till you find the one you like. I use Frontier Co-op Organic Curry Powder with Coriander, Turmeric & Mustard. It is non-GMO, non-ETO and non-irradiated. 

IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING

• Turmeric Pearl Couscous Salad
• Vegan Yellow Thai Coconut Curry
• Turmeric Ginger Tahini Dressing
• Green Curry Lentils with Kale & Coconut Milk
• Roasted Curry Cauliflower Salad

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