Chicken Curry Rice Salad

Course : Curry
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/2 cup plain yogurt
3 tablespoons curry powder -- divided
1 clove garlic -- minced
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 medium chicken breasts -- (boneless, skinless)
3 cups cooked rice -- cooled (cooked in chicken broth)
1 medium red pepper -- julienne
1/2 medium red onion -- sliced
1 cup snow peas -- julienne
2 medium green onions -- sliced
1/3 cup raisins
1/4 cup unsalted peanuts -- chopped
1/4 cup light Italian dressing

Preparation / 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. Source: "The Many Nationalities of Rice" USA Rice Council

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes