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Curry Pasta Chicken Salad

Prep time: 35 minutes
Cook time: 10 minutes
Servings: Serves 8


2 cups skinless, boneless chicken thighs, cooked and chopped
2 cups Quinoa Penne Pasta, Organic
½ cup Macadamia Nuts, Dry Roasted & Salted
⅓ cup Papaya Spears
¼ cup Sunflower Oil, Organic
1 teaspoon curry powder
¼ teaspoon salt

Gluten-free recipes don’t get much easier or flavorful! This hearty Curry Pasta Chicken Salad recipe takes your cooked chicken to the next level with a delicious combination of macadamia nuts, papaya, sunflower oil and curry powder along with gluten-free penne pasta.


  1. In a large bowl, combine chicken, gluten-free penne, macadamia nuts, and minced papaya.
  2. In a separate bowl, whisk together organic sunflower oil, curry powder, and salt.
  3. Pour sunflower oil mixture over chicken mixture and toss until fully coated.
  4. Serve and enjoy!


Serving Size: 132 g

Calories: 390
Total Fat: 18 g
Saturated Fat: 2.5 g
Protein: 15 g
Total Carbohydrate: 50 g
Dietary Fiber: 1 g
Cholesterol: 0 mg
Iron: 2 mg
Sodium: 240 mg
Calcium: 45 mg


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