Curried Chicken Pasta Salad

• 1 lb. skinless, boneless chicken breast
• 1 lb. pasta shells
• 1 can (8) , juice reserved
• 1 red bell pepper, chopped
• 1 bunch scallion greens, chopped
• 2 stalks celery, diced
• 4 oz. chopped pecans
• 1 to 1-1/2 cup mayonnaise (can use low
• no-fat)
• 3 to 6 tbsp. curry powder to taste
• Freshly ground black pepper to taste
• Cilantro, chopped (optional)

1. Saute chicken breasts in olive oil until done, but don't allow to overcook.
2. Set aside to cool, covered to retain moisture.
3. When cool, tear breasts into pieces and toss into large bowl.
4. Meanwhile, boil water for pasta and cook pasta according to package directions.
5. Drain and rinse in cold water briefly.
6. Add to bowl with chicken.
7. Add pineapple, pepper, scallions, celery, pecans and toss well.
8. Add 1 cup of mayonnaise and toss well.
9. If dry, add some reserved pineapple juice and toss again.
10. If still dry, add remaining 1/2 cup mayo.
11. Add curry to taste and toss to thoroughly combine (you may want to start with the 3 tablespoons, toss, taste and add more).
12. Sprinkle with black pepper, toss again, cover and refrigerate for 2 hours or more.
13. When time to serve, allow it warm up slightly at room temperature and toss with the chopped cilantro if desired.

skinless, pasta shells, red bell pepper, scallion greens, stalks celery, pecans, mayonnaise, curry powder, freshly ground black pepper, cilantro

Taken from www.foodgeeks.com/recipes/950 (may not work)