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Chicken Curry Pasta Salad

Course Salad, Side Dish
Cuisine American
Author Terri


  • 4 large boneless, skinless chicken breasts, cooked, cubed
  • 8 oz box of small pasta shells
  • 6 cups shredded romaine lettuce
  • 4 oz alfalfa sprouts
  • 2 8 oz cans water chestnuts, sliced, chopped
  • 1/2 cup green onions, thinly sliced.
  • 1/2 cucumber, peeled, diced
  • 1 6 oz package frozen pea pods, thawed

Curried Mayonnaise

  • 4 cups mayonnaise
  • 2 Tbs curry powder
  • 3 Tbs sugar
  • 2 tsp ground ginger
  • 2 Tbs lemon juice
  • 3 tsp coarsely ground pepper.


  1. Cook pasta according to package directions. Rinse with cold water and set aside.

For the Curried Mayonnaise

  1. In a medium mixing bowl, mix mayonnaise, curry powder, sugar, ground ginger, lemon juice and pepper together until well combined. Set aside.

Assembling the Salad

  1. In a 6 quart mixing bowl, layer lettuce, then alfalfa sprouts, water chestnuts, green onions, cucumber, chicken, pea pods, then lastly, pasta shells.
  2. Final layer will be the curried mayonnaise.
  3. Spread the curried mayonnaise over the pasta.
  4. Cover with plastic wrap and refrigerate for up to 24 hours.
  5. Just prior to serving, mix up ingredients.
  6. Serve chilled!

Recipe Notes

Thank you Dale and Sondia for getting me another copy of this amazing salad! I appreciate it very much! I have searched the Internet for the source of this recipe but unable to give credit to the original source.