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Chicken Curry Rice Salad

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

6 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
½ cup yogurt, plain
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3 tablespoons curry powder
divided
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1 each garlic cloves
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½ teaspoon salt
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¼ teaspoon red pepper flakes
ground
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4 each chicken breasts
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3 cups rice
cooked
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1 medium sweet red bell peppers
julienned
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½ medium red onion
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1 cup snow pea pods
julienned
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2 each scallions, spring or green onions
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cup raisins, seedless
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¼ cup peanuts
chopped, unsalted
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¼ cup salad dressing, italian
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Ingredients

Amount Measure Ingredient Features
118 ml yogurt, plain
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45 ml curry powder
divided
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1 each garlic cloves
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2.5 ml salt
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1.3 ml red pepper flakes
ground
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4 each chicken breasts
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7.1E+2 ml rice
cooked
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1 medium sweet red bell peppers
julienned
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0.5 medium red onion
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237 ml snow pea pods
julienned
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2 each scallions, spring or green onions
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79 ml raisins, seedless
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59 ml peanuts
chopped, unsalted
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59 ml salad dressing, italian
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 402g (14.2 oz)
Amount per Serving
Calories 84715% from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 635mg 26%
Total Carbohydrate 45g 45%
Dietary Fiber 6g 26%
Sugars g
Protein 85g
Vitamin A 28% Vitamin C 96%
Calcium 16% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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