This easy Bombay Chicken Pasta Salad Recipe is a simple salad recipe for using left-over chicken or turkey. The dressing gives this pasta salad an Indian (Bombay) flavour as well as colour.
The raisins infuse this Bombay salad with a bit of sweetness and a nice chewy texture.
The curry powder in the dressing creates a unique eastern flavour and colour.
The spice, Curry, itself is native to India, (especially the Bombay Region) although it is now widely used throughout the world to flavour soups, stews, sauces and dressings.
Curry powder is actually a mixture of a number of spices, with of course, curry being the main one. Throughout India, and even within Bombay itself, there are many regional differences in curry powders - they can hot or mild, sweet or not, and sometimes very colourful.
Bombay Salad Ingredients:
• 1/4 lb. (112 g) shell pasta or other small pasta shape
• 1 boneless, skinless chicken breast, poached & cubed
• 2 green onions – diced
• 4 tbsp (60 ml) raisins
• 1 tbsp. (15 ml) fresh basil – chopped
Bombay Dressing Ingredients:
• ½ cup (120 ml) mayonnaise
• ½ tsp. (2.5 ml) curry
• ½ tsp (2.5 ml) salt
• Dash of pepper
• Squirt of lemon juice
1. Cook pasta , as per package instructions, in boiling water until tender. Rinse under cold running water and allow to thoroughly drain and cool.
2. In a bowl combine the cooled pasta, chicken cubes, green onions, raisins and basil.
3. In a separate small bowl combine the dressing ingredients and mix well.
4. Taste test the dressing – adjust seasonings.
5. Add the dressing to the pasta bowl and stir to coat all the pasta and chicken with the dressing.
Recipe Yield: Serves 2
1. The pasta can be prepared a day ahead & refrigerated.
2. To poach the chicken breast – drop it into a pot of boiling water and continue to cook til done. This can also be done a day ahead.
3. Alternatively this recipe can be made with pre-cooked (left-over) chicken or turkey.
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