CHICKEN CURRY RICE SALAD


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 -- 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

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.