Chicken Curry Rice Salad

Chicken Curry Rice Salad

1/2 c Plain yogurt
3 tb Curry powder -- divided
1 Garlic clove -- minced
1/2 t Salt
1/4 t Ground red pepper
4 Chicken breasts -- (boneless, skinless)
3 c Cooked rice -- cooled -- (cooked in chicken broth)
1 md Red pepper -- julienned
1/2 md Red onion -- sliced
1 c Snow peas, julienned
2 Green onions -- sliced
1/3 c Raisins
1/4 c Unsalted peanuts, chopped
1/4 c Light Italian dressing

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.

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