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Chicken Curry Rice Salad

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Description Edit

Makes 4 servings.

Ingredients Edit

Directions Edit

  1. Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red pepper in medium bowl; mix well.
  2. Place chicken in mixture; stir to coat.
  3. Cover and marinate 4 to 6 hours in refrigerator.
  4. Grill or broil chicken and cut into strips; refrigerate.
  5. Combine rice, remaining 1 tablespoon curry powder, red pepper, red onion, snow peas, green onions, raisins and peanuts; mix well.
  6. Cover and refrigerate one hour.
  7. Pour dressing over salad; toss.
  8. To serve, place chicken strips over salad.

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