← All recipes

Chicken Curry Rice Salad

Chicken Curry Rice Salad is built on Plain Yogurt, Curry Powder, Garlic, Salt, and Ground Red Pepper. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 3 tbsp
• 1
• 1/2 tsp
• 1/4 tsp
• 4
• 3 cup
• 1
• 1/2
• 1 cup
• 2
• 1/3 cup
• 1/4 cup
• 1/4 cup

Method (preview)

1. 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.

2. 2

   Cover and marinate 4 to 6 hours in refrigerator.

3. 3

   Grill or broil chicken and cut into strips; refrigerate.

4. 4

   Combine rice, remaining 1 tablespoon curry powder, red pepper, red onion, snow peas, green onions, raisins and peanuts; mix well.

5. 5

   Cover and refrigerate one hour.

6. 6

   Pour dressing over salad; toss.

7. 7

   To serve, place chicken strips over salad.

8. 8

   Rice Council Electronic format courtesy of Karen Mintzias