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An aerial shot of curry chicken and apple past salad. The plate of pasta salad is wrapped in a red and white kitchen towel.
Sacha Hirschfeld

Curried Chicken and Apple Pasta Salad

This pasta salad has it all! Deep and earthy curry powder, hearty chicken, tart apple, crunchy celery, and a deliciously creamy dressing with a big ZING of fresh lemon juice. Enjoy this as a low maintenance lunch or dinner all year round. Better yet, bring this pasta salad to a BBQ and you'll for sure be going home with an empty container. TRUST ME!
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Prep Time 10 minutes
Cook Time 15 minutes
Chill Time In The Fridge 1 hour
Total Time 1 hour 25 minutes
Servings: 4
Course: Mains, Pastas
Cuisine: American
Calories: 879
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb dry, short pasta noodles like fusili, rotini. macaroni, penne, rigatoni, cavatappi etc
  • 2 cups cooked chicken diced; I like to use leftover rotisserie or simply grilled chicken breast
  • 1 cup granny smith apple peeled and diced; about 1 medium apple
  • 1 cup celery finely diced
  • 2 tbsp fresh dill chopped or torn
  • 3 scallions trimmed and sliced; whites and green parts
  • 1 lemon juiced
  • 1 tbsp curry powder I prefer a spicier Madras curry powder
  • ½ tsp sugar
  • ¾ cup mayonnaise REAL mayonnaise like Hellmans or Dukes
  • ½ cup whole milk yogurt or sour cream
  • kosher salt to taste
  • freshly ground pepper to taste

Equipment

  • 1 large pot
  • 1 large bowl with tight fitting lid
  • 1 whisk
  • 1 vegetable peeler
  • 1 strainer

Method
 

  1. Bring a large pot of water to a boil. When the water comes to a rolling boil, add 2 rounded tablespoons of kosher salt; stir, and return to a roaring boil. Add noodles of choice and cook as per package instructions until al dente. It's CRITICAL you salt your water to taste like the sea! Under-salting will leave the pasta tasting flat.
  2. Meanwhile, lets make the sauce! In a a medium bowl, add mayonnaise, yogurt, curry powder, lemon juice, a good sprinkling of salt and pepper; whisk until well-combined.
  3. Drain pasta (don't rinse); pour hot pasta into a large glass bowl. Pour the sauce overtop, reserving ¼ cup if you're making ahead for the next day; stir until sauce is combined with the pasta.
  4. Mix in chicken, apple, celery, scallions, and dill; stir until incorporated. Taste; season with salt, pepper, and lemon juice.
  5. Pop in the fridge to chill for at least 1 hour to allow the flavors to marry. If you're making ahead for the next day, stir in the reserved sauce right before serving.

Notes

Store in an air-tight container in the fridge for up to 3 days.