American chicken pasta salad with grapes and curry Recipe
This salad combines tender chicken, sweet grapes, pasta and a lightly curried yogurt–mayonnaise dressing. In the USA, similar salads often appear at picnics and in lunchboxes because they travel well and can be eaten straight from the bowl. The flavor is a bit like a mix of vegetable salad with chicken and an exotic spice twist.
This salad balances sweet grapes, savory chicken and crunchy nuts in a creamy curry dressing, making it both comforting and a little unexpected. It’s easy to transport and tastes even better after the flavors have had time to develop.
Chef's tips
Don’t skip toasting the walnuts – it really boosts their flavor and makes the salad more aromatic. Make sure both the pasta and chicken are fully cooled before mixing in the dressing so it doesn’t thin out.
How to serve
Serve on a bed of crisp lettuce leaves or alongside crusty bread. It also works well as part of a buffet table with other cold salads and grilled dishes.
Ingredients
- chicken breast skinless and boneless - 350 g
- small pasta e.g. fusilli or farfalle - 200 g
- seedless grapes halved - 150 g
- celery stalks diced finely - 2 stalks
- walnuts roughly chopped, lightly toasted - 40 g
- thick plain yogurt - 120 g
- mayonnaise - 60 g
- lemon juice - 1 tablespoon
- curry powder mild - 1 teaspoon
- honey for a hint of sweetness - 0.5 teaspoons
- vegetable oil for frying the chicken - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Cook the pasta in salted water according to the package instructions until tender but still firm to the bite. Drain, rinse briefly under cold water and set aside to cool completely.
- Cut the chicken breast into small cubes. Season with salt and pepper. Heat the oil in a pan and fry the chicken for 7–10 minutes over medium heat, stirring often, until the pieces are golden on the outside and white inside. Set aside to cool.
- In a small bowl, mix the yogurt, mayonnaise, lemon juice, curry powder, honey, a pinch of salt and pepper. Taste and adjust the seasoning – the dressing should be slightly sweet, gently tangy and fragrant with curry.
- In a large bowl, combine the cooled pasta, chicken, grapes, celery and walnuts.
- Add the yogurt–mayonnaise dressing and gently mix so as not to crush the grapes. If the salad seems too dry, add 1–2 tablespoons of water or yogurt.
- Refrigerate the salad for at least 30 minutes to let the flavors meld. Stir again before serving and adjust salt and pepper if needed.
Storage
Store the salad in an airtight container in the fridge for up to 2 days. Stir before serving and check the seasoning; you may want to add a splash of yogurt or lemon juice to freshen it up.
I like to use a mix of green and red grapes for extra color, and I sometimes add a little extra curry powder for a more pronounced spice note.
