Chicken Curry Pasta Salad

 

This salad is absolutely the best curry pasta salad you will eat. It is so good you will keep eating it. It is very versatile and the veggies can be changed to whatever is convenient for you, though the ones listed here are fabulous. It is naturally gluten free, and dairy free and can be modified to be vegetarian as well by leaving out the chicken. I will have to post about the vegan one I made soon, but I loved this dressing more so it gets the spotlight today. 

Marinade Ingredients

2 chicken thighs

1 1/2 tsp curry powder or make your own

1 Tbsp oil of choice

1 1/2 tsp lemon juice

Salad Ingredients

8 oz fusilli or gluten free fusilli, cooked

1 cup grape tomatoes, sliced in half

2 cups fresh spinach, organic preferred

1 cup zucchini, about 1 medium

1/4 cup roasted cashews

Dressing Ingredients

1/3 cup mayo
1/3 cup oil
1/2 tsp mustard
2 tsp curry powder or make your own
Sprinkle of parsley or cilantro, fresh is best

Directions

At least 30 minutes or up to 4 hours prior to cooking put chicken and marinade ingredients into a Ziploc bag and mix well. Keep in the fridge until ready to cook.

Mix up the dressing ingredients and keep in an airtight container in the fridge until ready to mix into the salad. 

Grill the chicken on a low heat on the grill for about 3-5 minutes per side or until internal temperature is at least 165°F. I love to use this digital thermometer. Bring it inside, once cooked, and cut into cubes.

Stir all the ingredients together in a bowl, drizzle the dressing on top, stir again, and serve. Dig in!