Chicken curry rice salad

4 servings

Ingredients

Quantity Ingredient
½ cup Plain yogurt
3 tablespoons Curry powder; divided
1 Garlic clove; minced
½ teaspoon Salt
¼ teaspoon Ground red pepper
4 Chicken breasts (boneless, skinless)
3 cups Cooked rice; cooled (cooked in chicken broth)
1 medium Red pepper; julienned
½ medium Red onion; sliced
1 cup Snow peas, julienned
2 Green onions; sliced
⅓ cup Raisins
¼ cup Unsalted peanuts, chopped
¼ cup Light Italian dressing

Directions

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 * 40⅕ g. protein * 11⅕ g. fat * 50.7 g. carbohydrate * 4⅘ 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 Submitted By KAREN MINTZIAS On 02-07-95

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