- 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
- 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.
- 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.
- 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.
- Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.