Yogurt makes for a less fattening salad dressing while fruit adds a touch of sweetness. Great for a cool summer lunch, or leave out the chicken for a vegetarian side dish.
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta and place in a large bowl.
While the pasta is cooking, heat oil in a skillet over medium heat. Add scallion greens and garlic; saute for 1 minutes. Add chicken, salt, and pepper; cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. Add chicken to the bowl with the pasta. Mix in apple, grapes raisins, sweetened dried cranberries, and almonds.
Combine yogurt and curry powder in a small bowl; pour over pasta mixture and toss to combine.
Per Serving: 477 calories; protein 25.2g; carbohydrates 73.3g; fat 9.7g; cholesterol 36.1mg; sodium 138.7mg.