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Curried Chicken Pasta Salad


Yield

Makes 2 servings

Ingredients

1/4 cup fat-free reduced-sodium chicken broth
1 teaspoon cornstarch
1/2 teaspoon curry powder
1 teaspoon reduced-sodium soy sauce
1/8 teaspoon red pepper flakes
Nonstick cooking spray
1 green onion, sliced
1 clove garlic, minced
1 cup broccoli florets
1/3 cup carrot slices
1 teaspoon olive oil
4 ounces boneless skinless chicken breast, cut into bite-size pieces
2/3 cup cooked small shell pasta
1/2 cup sliced celery
1/3 cup dried cranberries or tart cherries
1/4 cup fat-free honey Dijon salad dressing
Salt
2 lettuce leaves

Preparation

  1. Stir together broth, cornstarch, curry powder, soy sauce and red pepper. Set aside.
  2. Spray nonstick wok or medium nonstick skillet with cooking spray. Heat over medium-high heat. Add onion and garlic; stir-fry 1 minute. Remove from wok to bowl.
  3. Add broccoli and carrots to wok; stir-fry 2 to 3 minutes or until crisp-tender. Remove from wok to bowl.
  4. Add oil to wok; add chicken and stir-fry 2 to 3 minutes or until no longer pink. Stir broth mixture. Add to wok. Cook and stir until sauce comes to a boil and thickens slightly. Add to vegetable mixture. Cool 15 minutes.
  5. Toss chicken mixture, pasta, celery, cranberries and salad dressing. Season to taste with salt. Cover and refrigerate 1 to 24 hours. Serve on lettuce leaves.

Nutritional Information

Fiber 5 g
Carbohydrate 55 g
Cholesterol 29 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 11 %
Calories 322
Protein 18 g
Sodium 517 mg

Dietary Exchange

Vegetable 2
Starch 3
Meat 1

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