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Title: Chicken Curry Rice Salad
Categories: Salad Entree Poultry
Yield: 4 Servings
| 1/2 | c | Plain yogurt |
| 3 | tb | Curry powder; divided |
| 1 | Garlic clove; minced | |
| 1/2 | ts | Salt |
| 1/4 | ts | 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.
Each serving provides: * 463 calories * 40.2 g. protein * 11.2 g. fat * 50.7 g. carbohydrate * 4.8 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
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