Curry Chicken Pasta Salad

• 1 lb chicken breast, diced
• 1 tablespoon sweet curry powder
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice, divided
• 4 quarts water (for boiling pasta)
• 1 teaspoon salt
• 1 lb dry pasta
• 2 cups snap peas, chopped in half
• 1/2 cup minced red onion
• 2/3 cup low-fat mayonnaise
• 1 tablespoon dijon-style mustard

1. Combine curry, oil, and 1 T lemon juice, pour over chicken, toss to coat, cover and refrigerate 1-2 hours.
2. Heat large nonstick skillet over med heat, add chicken.
3. Cook, stirring regularly, about 3 min (or more). Reduce the heat a bit if the sauce starts to darken.
4. Remove the pan from the heat, let cool while the pasta boils.
5. Boil pasta in salt and water, rinse and set aside. For about the final 2 min of cooking time, add the peas, drain and rinse w/rest of pasta.
6. While pasta cooks, prepare the salad dressing. It is important to have dressing done at same time as pasta, so pasta doesn't sit w/out dressing too long, as it will clump.
7. In a large bowl, blend minced red onion, mayonnaise, mustard and 1 T lemon juice.
8. Add the curried chicken w/all the sauce out of the pan; whisk to blend.
9. Add pasta and peas, toss to coat and add salt if desired.
10. Serve right away or chilled for later. 8-12 servings.

chicken breast, sweet curry, vegetable oil, lemon juice, water, salt, pasta, snap peas, red onion, lowfat mayonnaise, mustard

Taken from www.food.com/recipe/curry-chicken-pasta-salad-204782 (may not work)