Inspired by a recipe in Pasta: The Little Guides, this
lovely salad with an Indian flair makes use of leftover cooked chicken
or shrimp. A rotisserie chicken from the market would work well here.
Serves 4-6.
8 oz orzo or other short and stubby pasta, cooked according to
package directions, drained, rinsed under cold water and drained again
1 cup cooked chicken (or shrimp, or tofu)
1/2 cup dried apricots, chopped
1/4 cup celery, chopped
1/2 green pepper, chopped
2 scallions, thinly sliced
1/3 cup mayonnaise or Miracle Whip
1/3 cup plain nonfat yogurt
2 Tbsp chutney
1/2 tsp curry powder, mild or hot
1/3 cup roasted, lightly salted peanuts
Placed cooked pasta, chicken, apricots, celery, green pepper and scallions in a large bowl. In a smaller bowl, combine mayonnaise, yogurt, chutney and curry powder, and mix well. Add the dressing to the pasta bowl, and stir to combine. Place in a serving bowl, and top with peanuts.