Curry Chicken Pasta Salad

Ingredients

• 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
• 0.5 (10 ounce) package frozen peas, thawed
• 4 radishes, sliced
• 2 green onions, sliced

Steps

1. Bring a large pot of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in centers and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into centers 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. Meanwhile, bring a separate large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cool; drain again.
3. Combine mayonnaise, yogurt, and curry powder in a large bowl. Add cold chicken, cold pasta, peas, radishes, and green onions; stir to combine.
4. Cover the bowl with plastic wrap; refrigerate before serving, at least 3 hours.