Coronation Chicken Pasta Salad

Name: Coronation Chicken Pasta Salad
Cook time: 25 min
Yield: 4 servings
Ingredients: 300g fusilli pasta (dry); 400g cooked chicken breast, shredded; 200g Greek yoghurt (0% fat); 100g light mayonnaise; 2 tbsp mild curry powder; 80g dried apricots, chopped; 40g flaked almonds, toasted; 30g spring onion, finely sliced; 50g mango chutney

A vibrant fusion of tender chicken, aromatic curry dressing, sweet dried apricots, and toasted almonds tossed with al dente pasta.

25 min

Cook time

Servings

Easy

Difficulty

~510

Calories

Nutrition (per serving)

510

Calories · kcal

Protein · g

Carbs · g

Fat · g

Ingredients

fusilli pasta (dry) — 300g
cooked chicken breast, shredded — 400g
Greek yoghurt (0% fat) — 200g
light mayonnaise — 100g
mild curry powder — 2 tbsp
dried apricots, chopped — 80g
flaked almonds, toasted — 40g
spring onion, finely sliced — 30g
mango chutney — 50g

Method

1
Boil the fusilli pasta in salted water according to the packet instructions until al dente.
2
Drain the pasta and rinse under cold running water to cool completely; set aside.
3
In a large bowl, whisk together the Greek yoghurt, light mayonnaise, mango chutney, and curry powder.
4
Fold in the shredded chicken, chopped dried apricots, and half the sliced spring onions.
5
Add the cooled pasta to the bowl and toss thoroughly until every piece is coated in the dressing.
6
Top with the toasted flaked almonds and the remaining spring onions before serving.

Allergens to check

Gluten, Dairy, Nuts, Eggs

Why this works

The creamy tang of the yoghurt cuts through the rich sweetness of the apricot and chutney, while the curry powder provides a warm aromatic background that elevates the neutral pasta base.

Equipment

large saucepan, mixing bowl, colander, frying pan

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