Chicken Curry Rice Salad

Ingredients

  • 3 cups cooked Kasmati® Rice
  • 1/2 cup plain yogurt
  • 2 teaspoons (or to taste) curry powder
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon garlic powder
  • 4 chicken breasts, boneless, skinless
  • 1 cup red pepper, julienned
  • 1/2 cup red onion, sliced
  • 1 cup snow peas, julienned
  • 2 green onions, sliced
  • 1/3 cup raisins
  • 1/4 cup unsalted peanuts, chopped
  • 1/4 cup light Italian dressing

Preparation

  • Cook rice according to package directions.
  • Combine yogurt, 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 slice into strips; refrigerate.
  • Combine rice, red pepper, red onion, snow peas, green onions, raisins, and peanuts; mix well.
  • Pour dressing over salad; toss.
  • To serve, place chicken strips over salad.