• Curried Chicken And Pasta Salad

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    • 1/4 c. fat-free reduced-sodium chicken broth
    • 1 tsp cornstarch
    • 1/2 tsp curry pwdr
    • 1 tsp reduced-sodium soy sauce
    • 1/8 tsp red pepper flakes Nonstick cooking spray as needed
    • 1 x green onion sliced
    • 1 x garlic clove chopped
    • 1 c. broccoli florets
    • 1/3 c. carrot slices
    • 1 tsp extra virgin olive oil
    • 4 ounce boneless skinless chicken breast cut bite size
    • 2/3 c. cooked small shell pasta
    • 1/2 c. sliced celery
    • 1/3 c. dry cranberries or possibly tart cherries
    • 1/4 c. fat-free honey Dijon salad dressing Salt to taste
    • 2 x lettuce leaves


    1. Stir together broth, cornstarch, curry pwdr, soy sauce and red pepper. Set aside.
    2. Spray nonstick wok or possibly medium nonstick skillet with cooking spray. Heat over medium-high heat. Add in onion and garlic; stir-fry 1 minute. Remove from wok to bowl.
    3. Add in broccoli and carrots to wok; stir-fry 2 to 3 min or possibly till crisp-tender. Remove from wok to bowl.
    4. Add in oil to wok; add in chicken and stir-fry 2 to 3 min or possibly till no longer pink. Stir broth mix. Add in to wok. Cook and stir till sauce comes to a boil and thickens slightly. Add in to vegetable mix. Cold 15 min.
    5. Toss chicken mix, pasta, celery, cranberries and salad dressing. Season to taste with salt. Cover and chill 1 to 24 hrs. Serve on lettuce leaves.
    6. This recipe yields 2 servings.

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