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Chicken Curry Rice Salad
1/2 cup plain yogurt
3 tablespoons curry powder, divided
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 boneless, skinless chicken breasts
3 cups cooked rice (cooked in chicken broth), cooled
1 medium-size red pepper, julienned
1/2 medium-size 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 prepared light Italian dressing
Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground
red pepper in medium bowl; mix well. Place chicken 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. Makes 4 servings.
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Curried Chicken 03