← All recipes

🍝 Tropical Pasta Salad with Chicken and Mango

439 kcal · 30 min · 4 servings

Ingredients

• 175 g whole grain pasta (elbow macaroni)
• salt
• 150 g small mango (0.5 small mangoes)
• 150 g small papaya (0.5 small papayas)
• 2 shallots
• 3 sprigs Thai basil
• 100 g sliced poultry
• 0.5 lime
• 1 tsp red curry paste
• 150 g yogurt (0,3 % fat)
• 2 tbsp sour cream
• pepper

Instructions

1. 1. Fill a large pot with water and bring it to a boil.
2. 2. Add salt and the pasta to the boiling water.
3. 3. Cook the pasta until it is al dente (firm to the bite).
4. 4. Drain the pasta in a colander.
5. 5. Rinse the pasta briefly with cold water.
6. 6. Let the pasta drain well.
7. 7. Peel the mango.
8. 8. Slice the flesh off the pit.
9. 9. Cut the mango into 1 cm cubes.
10. 10. Peel the papaya.
11. 11. Remove the seeds from the papaya.
12. 12. Cut the papaya into 1 cm cubes as well.
13. 13. Peel the shallots.
14. 14. Cut the shallots into very fine strips.
15. 15. Wash the Thai basil.
16. 16. Shake the basil dry.
17. 17. Pluck the leaves from the stems.
18. 18. Chop the basil leaves roughly.
19. 19. Slice the chicken deli meat into thin strips.
20. 20. Add the chicken strips, mango, papaya, shallots, and basil to a large bowl.
21. 21. Squeeze 1 tablespoon of juice from the lime.
22. 22. Whisk the curry paste, yogurt, and sour cream together in a small bowl.
23. 23. Season the sauce with salt, pepper, and the lime juice.
24. 24. Pour the curry sauce over the fruit and pasta mixture.
25. 25. Mix everything well together.
26. 26. Season the salad finally with salt and pepper.
27. 27. Let the salad rest for 10 minutes.
28. 28. Taste the salad before serving and adjust seasoning if necessary.

Nutrition per serving

• kcal: 439
• Protein: 28 g · Fett/Fat: 5 g · Carbs: 66 g