1/2 cup plain yogurt
3 tablespoons curry powder — divided
1 garlic clove — minced
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 chicken breasts — (boneless, skinless)
3 cups cooked rice — cooled (cooked in
— chicken broth)
1 medium red pepper — julienne
1/2 medium red onion — sliced
1 cup snow peas — julienne
2 green onions — sliced
1/3 cup raisins
1/4 cup unsalted peanuts — chopped
1/4 cup 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. Source: “The Many Nationalities of Rice” USA
Rice Council