Recipe: Chicken Curry Rice Salad

CHICKEN CURRY RICE SALAD

FOR THE CHICKEN:
1/2 cups plain yogurt
3 tbsp curry powder; divided use
1 garlic clove, minced
1/2 tsp salt
1/4 tsp ground red pepper
4 boneless, skinless chicken breasts
FOR THE SALAD:
3 cups cooked rice, cooled (cooked in chicken broth)
1 medium red bell 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
FOR SERVING:
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.

Servings: 4
Source: USA Rice Council