Healthy Curried Chicken Salad

For 8

200 g elbow macaroni

1 tablespoon olive oil

5oo g chicken breast fillets

450 g pineapple pieces, drained

3 spring onions, chopped

2 sticks celery, chopped

1/3 cup mayonnaise

1/3 cup sour cream

2 teaspoons curry powder

Cook macaroni, al dente, drain, rinse under cold water and drain

Poach chicken, until tender, drain, cool and cut into 2cm cubes. Add chicken cubes, pineapple, celery and spring onions to the pasta. Stir to combine.

Combine mayonnaise, sour cream and curry powder and stir into chicken.

Serve at room temperature.