CHICKEN CURRY RICE SALAD
Yield: Makes 4 servings.
Ingredients
• 1/2 cup plain yogurt
• 3 tablespoons curry powder, divided
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 4 boneless, skinless chicken breasts
• 3 cups cooked rice (cooked in chicken broth), cooled
• 1 medium-size red pepper, julienned
• 1/2 medium-size 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 prepared 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.
Nutrition Facts
Calories 463
Total Fat 11g
Cholesterol 78mg
Sodium 1378mg
Total Carbohydrate 51g
Dietary Fiber 5g
Protein 40g
USA Rice Federation (www.usarice.com)
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