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  Recipe Home » Salads » Chicken Curry Rice Salad
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  Chicken Curry Rice Salad
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 337
Ingredients:
1/2 cup Plain yogurt
3 tbsp Curry powder, divided
1 Garlic clove, minced
1/2 tsp Salt
1/4 tsp Ground red pepper
4 Chicken breasts - (boneless, skinless)
3 cup Cooked rice, cooled - (cooked in chicken broth)
1 medium Red pepper, julienned
1/2 medium Red onion, sliced
1 cup Snow peas, julienned
2 Green onions, sliced
1/3 cup Raisins
1/4 cup Unsalted peanuts, chopped
1/4 cup Light Italian dressing
Instructions:
Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground
red pepper in medium bowl; mix well. Place chicken in mixture; stir
to coat. Cover and marinate 4 to 6 hours in refrigerator. Grill or
broil chicken and cut into strips; refrigerate. Combine rice,
remaining 1 tablespoon curry powder, red pepper, red onion, snow
peas, green onions, raisins and peanuts; mix well. Cover and
refrigerate one hour. Pour dressing over salad; toss. To serve,
place chicken strips over salad.

Each serving provides: * 463 calories * 40.2 g. protein * 11.2 g. fat
* 50.7 g. carbohydrate * 4.8 g. dietary fiber * 78 mg. cholesterol *
1378 mg. sodium

Source: The Many Nationalities of Rice Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias
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