Chicken Pasta Salad with Yogurt-Mango Sauce
Ingredients
- Sauce
- 1 cup plain greek yogurt fat free, or 2%
- 1 cup mango purée
- 1½ tsp curry powder
- 1 tsp turmeric
- Salad
- 300 g rotini pasta roughly ¾ lbs
- 1 tbs olive oil
- 1 zucchini cubed
- 1 red pepper chopped
- 1 medium carrot shredded
- handful of dried cranberries
- 1½ cup shredded rotisserie or leftover roasted chicken meat
- salt and pepper to taste
Instructions
- Cook the pasta until al-dente, drain and pour into a large salad bowl.
- Use a spoon to mix the yogurt, mango purée, the curry powder and turmeric. Note: if you’re making the mango purée from scratch, don’t purée the yogurt and mango together to save time. It will make the yogurt runny. Have your purée ready, and simply mix with remaining sauce ingredients by hand.
- Heat the olive oil in a skillet over medium heat. Sauté the zucchini and red peppers until softened. Remove from heat and set aside.
- Mix all of the salad ingredients together and season with salt and pepper. Serve very lightly warmed, or cold.