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