Here is another Pioneer Woman recipe that I made recently--as in this summer. So I may or may not remember what changes I made. I did make changes in order to lower the fat/calorie content. I'm sure it would taste much better the way Pioneer Woman makes it, but we are reducing around here and we don't live on a ranch and burn that many calories every day. Brandon and I enjoyed this and it was fairly easy to make.
I am posting the recipe here with the changes I think I remember making.
Curried Chicken Pasta Salad
3 pounds Chicken, Cooked And Diced/shredded
6 ounces, weight Dry Pasta, Cooked And Drained (I used whole wheat--you know me)
4 whole Ribs Celery, Thinly Sliced - Leaves Included (use Interior Ribs)
¾ cup Golden Raisins
¾ cup Slivered Almonds
½ cup Mayonnaise
½ cup Plain Lowfat Yogurt
1+ Tablespoons milk--add enough to make dressing pancake batter consistency
3 Tablespoons Curry Powder, More Or Less To Taste
1 Tablespoon Sugar, More Or Less To Taste
1 teaspoon Kosher Salt
2 cups red grapes, halved
Freshly Ground Black Pepper
Boil chicken to cook and remove chicken from the broth. Boil pasta in chicken broth.
Dice/shred chicken. Drain pasta.
Mix together mayonnaise, plain lowfat yogurt, milk, curry powder, sugar, salt, and pepper. Whisk together until well combined.
Combine chicken, drained pasta, sliced celery, raisins, almonds, and grapes in a large bowl. Pour curry dressing over the top. Fold together with a rubber spatula. Make sure it’s all combined, then add more of whatever it needs. Make sure the sweet/savory balance is right for you.
Chill for several hours.
Click here to see Pioneer Woman's recipe.
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