Chicken Curry Rice Salad

Description

Makes 4 servings.

Ingredients

• ½ cup plain yogurt
• 3 tablespoons curry powder, divided
• 1 clove garlic, minced
• ½ teaspoon salt
• ¼ teaspoon ground red pepper
• 4 boneless, skinless chicken breasts
• 3 cups cooked rice (cooked in chicken broth), cooled
• 1 medium-size red pepper, julienned
• ½ medium-size red onion, sliced
• 1 cup snow peas, julienned
• 2 green onions, sliced
• ⅓ cup raisins
• ¼ cup unsalted peanuts, chopped
• ¼ cup prepared light Italian dressing

Procedures

1. Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red pepper in medium bowl; mix well.
2. Place chicken in mixture; stir to coat.
3. Cover and marinate 4 to 6 hours in refrigerator.
4. Grill or broil chicken and cut into strips; refrigerate.
5. Combine rice, remaining 1 tablespoon curry powder, red pepper, red onion, snow peas, green onions, raisins and peanuts; mix well.
6. Cover and refrigerate one hour.
7. Pour dressing over salad; toss.
8. To serve, place chicken strips over salad.