Ingredients with Measurements:
- 1 pound pasta (penne or fusilli)
- 2 cups cooked chicken, shredded
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 2 tablespoons mango chutney
- 1 tablespoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup green onions, chopped
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds
- 1/4 cup fresh parsley, chopped
Special equipment needed: None
Step-by-step instructions:
1. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water.
2. In a large mixing bowl, combine the mayonnaise, Greek yogurt, mango chutney, curry powder, garlic powder, onion powder, salt, and black pepper. Whisk until well combined.
3. Add the cooked chicken, green onions, dried cranberries, slivered almonds, and fresh parsley to the mixing bowl. Stir until everything is evenly coated with the dressing.
4. Add the cooked pasta to the mixing bowl and stir until the pasta is coated with the dressing and all the ingredients are evenly distributed.
5. Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature: None
Serving size: 6-8 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 20g
Substitutions for ingredients:
- Instead of chicken, you can use turkey or canned tuna.
- Instead of mango chutney, you can use apricot or peach preserves.
- Instead of dried cranberries, you can use raisins or chopped dried apricots.
- Instead of slivered almonds, you can use chopped cashews or walnuts.
- Instead of fresh parsley, you can use fresh cilantro or basil.
Variations:
- Add diced celery or red bell pepper for extra crunch.
- Use whole wheat pasta for a healthier option.
- Add a tablespoon of honey to the dressing for a sweeter taste.
- Add a teaspoon of Dijon mustard for extra tanginess.
- Use leftover rotisserie chicken for a quick and easy meal.
Tips and tricks:
- Rinse the cooked pasta with cold water to stop the cooking process and prevent it from becoming mushy.
- Make the dressing ahead of time and refrigerate until ready to use.
- Toast the slivered almonds in a dry pan over medium heat for a few minutes until golden brown for extra flavor.
- Adjust the amount of curry powder to your liking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This pasta salad can be eaten cold or at room temperature. If you prefer it warm, microwave it for 30 seconds to 1 minute.
Presentation ideas:
- Serve the pasta salad in a large bowl or on a platter.
- Garnish with additional chopped parsley or slivered almonds.
Garnishes:
- Chopped parsley
- Slivered almonds
Pairings:
- Serve with a side of garlic bread or naan bread.
- Pair with a crisp green salad.
Suggested side dishes:
- Garlic bread
- Naan bread
- Green salad
Troubleshooting advice:
- If the pasta salad is too dry, add a tablespoon of mayonnaise or Greek yogurt at a time until it reaches your desired consistency.
- If the pasta is too mushy, reduce the cooking time by a minute or two.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before adding it to the pasta salad.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Coronation chicken was created in 1953 for the coronation of Queen Elizabeth II. It is a dish made with cold chicken in a creamy, curry-flavored sauce.
Flavor profiles:
- Creamy
- Tangy
- Sweet
- Spicy
Serving suggestions:
- Serve as a main dish for lunch or dinner.
- Pack in a lunchbox for a delicious and nutritious meal on-the-go.
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