Chicken Curry Rice Salad

6 hours Prep: 20 minutes Cook: 20 minutes

847 calories per serving view nutrition facts

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1/2	cup	yogurt, plain
3	tablespoons	curry powder	divided
1	each	garlic clove
1/2	teaspoon	salt
1/4	teaspoon	red pepper flakes	ground
4	each	chicken breasts
3	cups	rice	cooked
1	medium	sweet red bell pepper	julienned
1/2	medium	red onion
1	cup	snow pea pods	julienned
2	each	scallions, spring or green onions
1/3	cup	raisins, seedless
1/4	cup	peanuts	chopped, unsalted
1/4	cup	salad dressing, italian

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.

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Serving Size 402g

Amount per Serving

Calories 847 15% of calories from fat