Chicken Curry Rice Salad Recipe

Step 1

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.

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

Things You'll Need

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

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