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Curried Chicken Pasta Salad


Makes 2 servings


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
2 lettuce leaves


  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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