Weight Watchers Lunchbox Curried Chicken Pasta Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a very flavourful, flexible recipe. If serving immediately, I add baby plum tomatoes but these can make the dressing thin if it's being stored before serving. If you cannot find korma powder, just use 1tbsp + 1tsp curry powder. I use penne for this recipe- if you are counting propoints, it's probably best to weigh the pasta to 150g as it varies so much by volume. This serves 4 as a smaller lunch portion or 2-3 as a main dinner dish. Ingredients:
3/4 cup virtually fat free plain yogurt (200g) |
4 tablespoons lowest fat mayonnaise |
1 tablespoon korma curry powder |
1 teaspoon curry powder (you choose the heat) |
1 3/4 cups dry penne pasta (150g) |
250 g cooked skinless chicken breasts (about 2 chicken breasts) |
1 red bell pepper |
1/2 cucumber |
1 cup baby plum tomato (optional) |
4 spring onions |
1 handful fresh coriander (cilantro) |
Directions:
1. Put the yoghurt and mayonnaise in a bowl and stir in the korma and curry powder.
2. Cook the pasta.
3. Meanwhile, dice the chicken breast meat, red bell pepper, cucumber and tomatoes (if using them). Finely slice the spring onions.
4. When the pasta is cooked, drain it thoroughly and pour cold water over it for a few minutes to cool it. Drain it again.
5. Add the pasta, chicken and vegetables to the bowl and stir well. Season with salt and pepper if desired.
6. Top with chopped fresh coriander/ cilantro (or if you like coriander as much as I do, mix some in, then sprinkle some more over the top)!
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