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Chicken Curry Rice Salad

 

40

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

6

hrs

Trans-fat Free, High Fiber
 

Ingredients

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
cup raisins, seedless
¼ cup peanuts
chopped, unsalted
¼ cup 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 402g (14.2 oz)
Amount per Serving
Calories 84715% of calories 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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