Curry Chicken Salad with Bowtie Pasta and Pineapple

This curry chicken salad is so sweet and juicy and addictive! And you can make it in less than 40 minutes. I used to eat this salad back in Slovakia every day in one of my favorite eateries. I wished I had the recipe then, it is easy to make at home. And the combination of chicken and pineapple is just unforgettable.

curry chicken salad

Here is what you need:

  • 3/4 lb boneless chicken breast

  • 12-14 oz bowtie pasta

  • 1 can (20 oz) of pineapple tidbits or chunks, drained

  • 1 green bell pepper ( I used cubanelle for more flavor), you can also use red or orange for color

  • 3 tablespoons of mayonnaise or plain yogurt

  • 3/4 teaspoon of curry powder

  • 3/4 teaspoon of dried thyme

  • salt, pepper, olive oil

Cook pasta according to instructions. Meanwhile cut the chicken into 1/2 inch strips or cubes, sprinkle with salt and pepper. Heat the oil in a medium sauce pan and sauté chicken until tender, about 6-7 minutes. Toss with curry powder and thyme.

When pasta is done, drain and let it cool. Cut the bell pepper into thin strips. Drain the pineapple. In a large mixing bowl add pasta, chicken, bell pepper, pineapple bits and mayonnaise. Mix all ingredients until combined, cover with plastic wrap and let it sit in the refrigerator for 2-3 hours. Or you can eat immediately while still little warm. But after cooling, the salad will soak all the flavors and will taste better. Enjoy and let me know how you liked it!

curry chicken salad


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