Curry Chicken Pasta Salad Recipe

Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool cut into small chunks and refrigerate to cool completely.

Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water stirring occasionally until cooked through but firm to the bite 8 minutes; drain. Rinse pasta with cold water until cool; drain.

Stir mayonnaise yogurt and curry powder together in a large bowl. Add cold chicken cold pasta peas radish slices and green onion slices; stir to combine.

Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.