Recipe - Chicken Curry Rice Salad

One half cup Plain yogurt
3 tablespoon Curry powder; divided
1 Garlic clove; minced
One half teaspoon Salt
One fourth teaspoon Ground red pepper
4 Chicken breasts
(boneless, skinless)
3 cup Cooked rice; cooled
(cooked in chicken broth)
1 md Red pepper; julienned
One half md Red onion; cut or sliced up
1 cup Snow peas, julienned
2 Green onions; cut or sliced up
1/3 cup Raisins
One fourth cup Unsalted peanuts, chopped
One fourth 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.

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip