Chicken Curry Rice Salad
Serving Size : 4
Ingredients for prepare Chicken Curry Rice Salad
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/2 | cup | plain yogurt |
| 3 | tablespoons | curry powder - divided |
| 1 | | garlic clove - minced |
| 1/2 | teaspoon | salt |
| 1/4 | teaspoon | ground red pepper |
| 4 | | chicken breasts - (boneless, skinless) |
| 3 | cups | cooked rice - cooled (cooked in |
chicken broth
chicken curry rice salad |
| 1 | medium | red pepper - julienne |
| 1/2 | medium | red onion - sliced |
| 1 | cup | snow peas - julienne |
| 2 | | green onions - sliced |
| 1/3 | cup | raisins |
| 1/4 | cup | unsalted peanuts - chopped |
| 1/4 | cup | light Italian dressing |
recipe Chicken Curry Rice Salad
Combine yogurt, 2 tablespoons curry powder, garlic,
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salt and ground red pepper in medium bowl; mix well. Place chicken in
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mixture; stir to coat. Cover and marinate 4 to 6 hours in refrigerator.
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Grill or broil chicken and cut into strips; refrigerate. Combine rice, remaining 1 tablespoon curry powder, red pepper, red onion,
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snow peas, green onions, raisins and peanuts; mix well. Cover and refrigerate one hour.
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Pour dressing over salad; toss. To serve, place chicken strips over salad. Source:
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"The Many Nationalities of Rice" USA Rice Council
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