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Chicken Curry Rice Salad

Ingredients
 

1/2 cup plain yogurt
3 tbsp curry powder, divided
1 garlic clove, minced
1/2 tsp salt
1/4 tsp ground red pepper
4 chicken breasts - (boneless, skinle, ss)
3 cup cooked rice, cooled - (cooked in chick
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




 
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Preparation
 
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

 

 
Servings: 4

 

 

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