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.
