Chicken Curry Rice Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Plain yogurt,
3 tbsp: Curry powder, divided
1: Garlic clove, minced
1/2 tsp: Salt,
1/4 tsp: Ground red pepper,
4: Chicken breasts, (boneless, skinless)
3 cup: Cooked rice, cooled - (cooked in chicken broth)
1 medium: Red pepper, julienned
1/2 medium: 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,
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.
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
Source from luhu.jp
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
Source from luhu.jp