We had tons of leftover cooked chicken after I roasted two whole chickens a few days ago. There were many chicken dishes created in the days following including enchiladas and chicken soup. With the last bit we decided to make a chicken salad, but didn't have quite enough to make a decent sized batch. So we cooked some pasta to mix in, and it ended up tasting quite delicious with the curry-mayo dressing. The raisins add sweetness and I threw some carrots in there for an extra crunch. The recipe itself came from Ina Garten- I only made a few minor changes. This is a great dish to make ahead for a potluck or to pack and take for lunch.
2 cups chopped cooked chicken
3 cups elbow pasta cooked in salted water (about 1 1/2 cup dry- though I didn't measure mine)
2 large stalks of celery, chopped
2 carrots, chopped
1/4 cup chopped green onions (about 3)
1/4 cup raisins
3/4 cup mayonaisse (homemade always good!)
1 tablespoon madras curry powder (if you use a less powerful curry powder you may want to use more)
1/3 cup dry white wine
1/4 cup chutney (I used something closer to a sweet relish because it was all I had on hand)
1/4 teaspoon cayenne pepper
salt and pepper
1/4 cup roasted salted cashews
Combine chicken, green onion, celery, raisins,and carrot in a large bowl. Place pasta in a separate bowl. Set aside.
To make sauce, combine mayonaisse, curry powder, wine, chutney, cayenne, and at least 1/2 teaspoon salt. Stir until well combined.
Pour a couple large spoonfuls over the pasta and stir until all of the noodles have been coated. Add the chicken and vegetable mixture and spoon additional sauce into the mixture. Stir, and continue to add more sauce if it looks too dry. My carrots were an afterthought as you can see they were mixed in later.
You may not end up needing all of the sauce, so don't add it all at once. Taste and add black pepper and more salt to taste. Sprinkle in cashews before serving.