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Chicken Curry Rice Salad

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 cup plain yogurt

    2. 3 tablespoons curry powder -- divided

    3. 1 garlic clove -- minced

    4. 1/2 teaspoon salt

    5. 1/4 teaspoon ground red pepper

    6. 4 chicken breasts -- (boneless, skinless)

    7. 3 cups cooked rice -- cooled (cooked in -- chicken broth)

    8. 1 medium red pepper -- julienne

    9. 1/2 medium red onion -- sliced

    10. 1 cup snow peas -- julienne

    11. 2 green onions -- sliced

    12. 1/3 cup raisins

    13. 1/4 cup unsalted peanuts -- chopped

    14. 1/4 cup light Italian dressing

    Instructions Jump to Ingredients ↑

    1. Preparation : 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

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