CHICKEN CURRY RICE SALAD

Spring is almost here and time for a tasty and filling salad.

Here’s what you’ll need-

 1/2 cup plain yogurt

 3 tablespoons curry powder, divided

  1 garlic clove, minced

   1/2 teaspoon salt

   1/4 teaspoon cayenne pepper

   4 skinless and boneless chicken breasts

   3 cups cooked, cooled rice…great if you can cook it 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 Italian dressing

In a medium bowl, combine the yogurt, 2 tablespoons curry powder, garlic, salt and cayenne pepper and mix well.  Add the chicken and stir to coat.

Cover and marinate 4 to 6 hours in refrigerator. 

Grill or broil chicken and cut into strips.

 Combine the rice, the remaining 1 tablespoon curry powder, red pepper, red onion, snow peas, green onions, raisins and peanuts and mix well. 

Cover and refrigerate for one hour.

 Pour the dressing over the salad and toss well.

To serve, place the chicken strips over the salad.