Grilled Butter Chicken Pasta Salad

Add a little Indian cuisine to your next BBQ! This creamy and mildly spicy salad is a whole meal with juicy chicken pieces in a savory dressing. INGREDIENTS: Grilled Butter Chicken: 1/4 cup sour cream 1/4 cup mayonnaise 1 tbsp Patak’s Butter Chicken Curry Paste 2 boneless, skinless chicken breasts 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 INSTRUCTIONS: Grilled Butter Chicken: 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. Grill both sides over medium-high heat until the temperature on a meat thermometer reaches 165F. Set aside to cool. Once cooled, roughly chop into bite-sized pieces and set aside. Pasta Salad: Cook pasta according to the package directions and set aside. In a large bowl, combine chicken, green onions, tomatoes, green pepper and pasta. In a small bowl, stir together mayonnaise, sour cream, Butter Chicken Curry Paste and salt. Pour into pasta salad mixture and stir to coat. Chill 1 to 2 hours before serving.  

Grilled Butter Chicken Pasta Salad

Grilled Butter Chicken Pasta Salad

Add a little Indian cuisine to your next BBQ! This creamy and mildly spicy salad is a whole meal with juicy chicken pieces in a savory dressing.

INGREDIENTS:


Grilled Butter Chicken:

1/4 cup sour cream

1/4 cup mayonnaise

1 tbsp Patak’s Butter Chicken Curry Paste

2 boneless, skinless chicken breasts

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

INSTRUCTIONS:


Grilled Butter Chicken:

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.

Grill both sides over medium-high heat until the temperature on a meat thermometer reaches 165F. Set aside to cool.

Once cooled, roughly chop into bite-sized pieces and set aside.

Pasta Salad:

Cook pasta according to the package directions and set aside.

In a large bowl, combine chicken, green onions, tomatoes, green pepper and pasta.

In a small bowl, stir together mayonnaise, sour cream, Butter Chicken Curry Paste and salt. Pour into pasta salad mixture and stir to coat.

Chill 1 to 2 hours before serving.