Chicken curry rice salad

 
                          CHICKEN CURRY RICE SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Main Dish
                 Poultry
 
   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, skinles
    3      cups          Cooked rice -- cooled
                         (cooked in chicken broth)
    1      medium        Red pepper -- julienned
      1/2  medium        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           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 
 
 
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