Curried Chicken Pasta Salad

• 8 cups cooked elbow or small shell pasta, cooled
• 2 cups roasted chicken breast cut in bite size strips
• 1 head chinese cabbage cut in bite size pieces
• 1/2 cup sweet onion, juliened
• 1 large mango, peeled, diced
• 1 cup cashews
• 1/2 cup cilantro leaves
• For the sauce:
• 1 cup plain yogurt
• 1 tsp lemongrass, minced
• 2 garlic cloves,mashed
• 2 tbsp curry powder
• 1 can coconut milk
• salt to taste
• Garnish:
• 1/4 cup cashews
• 1 tablespoon cilantro leaves

1. In a large bowl mix pasta and chicken. Add the onions, chinese cabbage and mango. Add the cashews, leaving 1/4 cup for garnish. Stir.
2. Prepare the sauce: Put the yogurt in a medium sized bowl. Add the lemongrass and garlic and mix well. Add the curry powder while stirring until mixed. Gradually add the coconut milk and continue stirring until all ingredients are well mixed. Add 1 tbsp salt, adjust to taste.
3. Add the sauce to the chicken and pasta mix. Add the cilantro leaves and stir well. Leave in the refrigerator for at least 2 hrs. Garnish with the cashews and cilantro leaves at the time of serving.Can be prepared overnight.

shell pasta, chicken, chinese cabbage, sweet onion, mango, cashews, cilantro, plain yogurt, garlic, curry powder, coconut milk, salt, cashews, cilantro

Taken from www.epicurious.com/recipes/member/views/curried-chicken-pasta-salad-50086396 (may not work)