CHICKEN CURRY RICE SALAD

Serving Size : 4   
Categories : Salads Main Dish
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 cup Plain yogurt [123 g]
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 [360 g] (cooked in chicken broth)
1 medium Red pepper -- julienned
1/2 medium Red onion -- sliced
1 cup Snow peas -- julienned [224 g]
2 Green onions -- sliced
1/3 cup Raisins [56 g]
1/4 cup Unsalted peanuts -- chopped [35 g]
1/4 cup Light Italian dressing [63 ml]

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