Chicken Curry Rice Salad
Yield
4 servingsPrep
20 minCook
20 minReady
6 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
yogurt, plain
|
|
| 3 | tablespoons |
curry powder
divided |
|
| 1 | each |
garlic cloves
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
red pepper flakes
ground |
|
| 4 | each |
chicken breasts
|
|
| 3 | cups |
rice
cooked |
|
| 1 | medium |
sweet red bell peppers
julienned |
|
| ½ | medium |
red onion
|
|
| 1 | cup |
snow pea pods
julienned |
|
| 2 | each |
scallions, spring or green onions
|
|
| ⅓ | cup |
raisins, seedless
|
|
| ¼ | cup |
peanuts
chopped, unsalted |
|
| ¼ | cup |
salad dressing, italian
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
yogurt, plain
|
|
| 45 | ml |
curry powder
divided |
|
| 1 | each |
garlic cloves
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
red pepper flakes
ground |
|
| 4 | each |
chicken breasts
|
|
| 7.1E+2 | ml |
rice
cooked |
|
| 1 | medium |
sweet red bell peppers
julienned |
|
| 0.5 | medium |
red onion
|
|
| 237 | ml |
snow pea pods
julienned |
|
| 2 | each |
scallions, spring or green onions
|
|
| 79 | ml |
raisins, seedless
|
|
| 59 | ml |
peanuts
chopped, unsalted |
|
| 59 | ml |
salad dressing, italian
|
|
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.
