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Chicken Curry Rice Salad

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN CURRY RICE SALAD
 Categories: Salads, Main dish, Poultry
      Yield: 4 Servings
 
    1/2 c  Plain yogurt
      3 tb Curry powder; divided
      1    Garlic clove; minced
    1/2 ts Salt
    1/4 ts Ground red pepper
      4    Chicken breasts
           -- (boneless, skinless)
      3 c  Cooked rice; cooled
           -- (cooked in chicken broth)
      1 md Red pepper; julienned
    1/2 md Red onion; sliced
      1 c  Snow peas, julienned
      2    Green onions; sliced
    1/3 c  Raisins
    1/4 c  Unsalted peanuts, chopped
    1/4 c  Light Italian dressing
 
  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.
  
  Each serving provides: * 463 calories * 40.2 g. protein * 11.2 g. fat
  * 50.7 g. carbohydrate * 4.8 g. dietary fiber * 78 mg. cholesterol *
  1378 mg. sodium
  
  Source: The Many Nationalities of Rice Reprinted with permission from
  USA Rice Council Electronic format courtesy of Karen Mintzias
 
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