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Chicken Curry Rice Salad

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Submitted by Bing101

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

6 hrs

Ingredients

½ 118
CUP ML YOGURT, PLAIN
3 45
TABLESPOONS ML CURRY POWDER
divided
1 1
EACH EACH GARLIC CLOVES
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
ground
4 4
EACH EACH CHICKEN BREASTS
3 7.1E+2
CUPS ML RICE
cooked
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPERS
julienned
½ 0.5
MEDIUM MEDIUM RED ONION
1 237
CUP ML SNOW PEA PODS
julienned
79
¼ 59
CUP ML PEANUTS
chopped, unsalted

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 847 15% 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?
Trans-fat Free, High Fiber
 
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