Toddler Approved Chicken Curry Pasta Salad
I love and I mean LOVE chicken curry pasta salad. However, for some reason, ever since having kids it hasn’t been on my radar for making. Maybe it’s because I assumed my kids wouldn’t like it, or maybe it’s simply because I forgot about this old love of mine. Either way, to my surprise me and my kids gobbled this up!
One of the best things about this recipe (aside from its flavor) is that it is an absolute breeze to whip up. Boiled chicken takes about 10 minutes and if you have pre-made mayo on hand (I make homemade mayo weekly and it’s nice to have in the fridge for recipes like this!) this comes together in 15 minutes flat! We used chickpea pasta noodles for added protein and Greek yogurt as well so this recipe is LOADED with high quality protein to keep blood sugar stable.
My kids don’t usually love cilantro but I minced it up really small and they actually didn’t seem to notice/care. However, if you are afraid your kids will turn their noses up at the cilantro you can serve it on the side. Other than that, the raisins, celery, seeds, chicken and pasta are all consider “yummy” foods in my household.
I hope you and your kids love this as much as we do! It’s a new favorite recipe for me and tastes even better on day 2 and 3!!
Toddler Approved Chicken Curry Pasta Salad
PREP TIME: 15 minutes COOK TIME: 15 minutes SERVES: 6
1 1/2 pounds chicken breast
6 ounces pasta (we used chickpea pasta for added protein)
1/2 cup avocado oil mayonnaise (homemade is best!)
1/2 cup plain Greek yogurt
3/4 cup whole milk
1 1/2 Tablespoons mild curry powder
1 Tablespoon pure maple syrup
1/2 teaspoon lemon juice
1 teaspoon unrefined salt
pinch of black pepper
3 stalks celery, thinly sliced
1/2 cup raisins
1/2 cup sunflower seeds or slivered almonds
1/2 cup minced cilantro
Preparation
Place the chicken in a pot of boiling water. Cook until no longer raw/pink. About 10 minutes. If your chicken is really large, slice it in half before cooking so it cooks through faster. Once the chicken is cooked and cool enough to handle, shred it or cut it into small cubes.
Cook your pasta according to package directions. Drain and set aside.
In a large bowl stir together the mayo, yogurt, milk, curry powder, maple syrup, lemon juice, salt and pepper. Once that’s well combined add the remainder of the ingredients including the cooked chicken and pasta.
Serve at room temperature.
Notes- Store pasta salad in a sealed container in the fridge for up to 5 days. Serve at room temperature or slightly chilled.
