Chicken Curry Rice Salad

---------- Recipe via Meal-Master (tm) v8.02

Title: Chicken Curry Rice Salad
Categories: Salads, Main dish, Poultry
Yield: 4 servings

1/2 c Plain yogurt
3 tb Curry powder; divided
1 Garlic clove; minced
1/2 ts Salt
1/4 ts Ground red pepper
4 Chicken breasts
-- (boneless, skinless)
3 c Cooked rice; cooled
-- (cooked in chicken broth)
1 md Red pepper; julienned
1/2 md Red onion; sliced
1 c Snow peas, julienned
2 Green onions; sliced
1/3 c Raisins
1/4 c Unsalted peanuts, chopped
1/4 c Light Italian dressing

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.

Each serving provides:
* 463 calories
* 40.2 g. protein
* 11.2 g. fat
* 50.7 g. carbohydrate
* 4.8 g. dietary fiber
* 78 mg. cholesterol
* 1378 mg. sodium

Source: The Many Nationalities of Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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