Grilled Butter Chicken Pasta Salad

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper

Ingredients test

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tbsp Patak’s Butter Chicken Curry Paste
  • 2 boneless, skinless chicken breasts

For the pasta salad

  • 3 cups pasta of your choice, uncooked
  • 3 green onions chopped
  • 1/3 cup cherry tomatoes, halved
  • 2 green peppers, diced
  • 1 tbsp Patak’s Butter Chicken Curry Paste
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 tsp salt

Grilled Butter Chicken

  1. Mix together Butter Chicken Curry Paste, mayonnaise and sour cream in a small bowl. Spread over the uncooked chicken breasts. Let marinate in the fridge for 3 to 4 hours.
  2. Grill both sides over medium-high heat until the temperature on a meat thermometer reaches 165F. Set aside to cool.
  3. Once cooled, roughly chop into bite-sized pieces and set aside.

For the pasta salad

  1. Cook pasta according to the package directions and set aside.
  2. In a large bowl, combine chicken, green onions, tomatoes, green pepper and pasta.
  3. In a small bowl, stir together mayonnaise, sour cream, Butter Chicken Curry Paste and salt. Pour into pasta salad mixture and stir to coat.
  4. Chill 1 to 2 hours before serving.