Curry Chicken Pasta Salad

• 5 chicken breast halves
• 1 (8 ounce) package pasta shells
• 1 cup reduced-calorie mayonnaise
• 1 cup fat-free plain yogurt
• 1 teaspoon curry powder, or more to taste
• 1/2 (10 ounce) package frozen peas, thawed
• 4 radishes, sliced
• 2 green onions, sliced

1. 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.
2. 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.
3. 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.
4. Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.

chicken, pasta shells, mayonnaise, yogurt, curry powder, frozen peas, radishes, green onions

Taken from www.allrecipes.com/recipe/232629/curry-chicken-pasta-salad/ (may not work)