Curried Pasta with Chicken & Fruit

This cold chicken pasta salad leans into the sweet-savory territory that makes curry dishes so addictive. Cooked chicken, red grapes, and pineapple chunks get tossed with shell pasta and dressed in a creamy blend of fat-free mayo, orange juice concentrate, lemon juice, and curry powder.

The orange juice concentrate is the ingredient that ties everything together. It’s sweeter and more intense than regular OJ, and it thickens the dressing while giving it a citrus note that bridges the gap between the curry spice and the fruit.

Mix the dressing into the pasta while it’s still slightly warm. Warm pasta absorbs more flavor than cold, so the curry and citrus work their way into every noodle instead of just sitting on the surface.

Kitchen Tips

• Use leftover rotisserie chicken or poached chicken breast cut into small, bite-sized pieces. Every forkful should get some protein.
• Drain the pineapple chunks thoroughly. Extra liquid thins the dressing and makes the salad watery after sitting.
• Medium pasta shapes like shells or elbows catch the dressing and hold fruit pieces in their curves. Long noodles don’t work here.
• This salad travels well. Make it a few hours ahead and refrigerate. The flavors improve as they sit, but add the scallions right before serving so they stay crisp.

Variations

• Add toasted cashews or slivered almonds for crunch.
• Swap grapes for diced mango or mandarin orange segments.
• Use Greek yogurt in place of mayo for a tangier, higher-protein dressing.