RCI-RC.004.0069.001
Chicken Curry Rice Salad
Makes 4 servings.
Prep10 min
Cook35 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- ½ cup
- curry powder3 tablespoonsdivided
- garlic1 cloveminced
- ½ teaspoon
- ¼ teaspoon
- boneless4 unitskinless chicken breasts
- 3 cups
- medium-size red pepper1 unitjulienned
- medium-size red onion½ unitsliced
- snow peas1 cupjulienned
- green onions2 unitsliced
- ⅓ cup
- unsalted peanuts¼ cupchopped
- prepared light Italian dressing¼ cup
Method
1
Combine plain yogurt, 2 tablespoons curry powder, minced garlic, salt, and ground red pepper in a small bowl to create a marinade.
2
Coat the boneless, skinless chicken breasts evenly with the yogurt-curry marinade, ensuring all surfaces are covered. Cover and refrigerate for at least 20 minutes.
20 minutes
3
Heat a large skillet or grill pan over medium-high heat and cook the marinated chicken breasts for 6-7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F).
13 minutes
4
Remove the cooked chicken from heat and allow it to cool to room temperature, then slice or cut into bite-sized pieces.
5
Transfer the cooled cooked rice to a large mixing bowl and fluff gently with a fork to separate the grains.
6
Add the sliced chicken, julienned red pepper, sliced red onion, julienned snow peas, and sliced green onions to the rice bowl.
7
Sprinkle the raisins and chopped unsalted peanuts over the mixture and toss gently to distribute all ingredients evenly.
8
Drizzle the light Italian dressing over the salad and sprinkle the remaining 1 tablespoon curry powder over the top, then toss gently until all ingredients are well combined and evenly coated.
9
Taste and adjust seasoning as needed, then serve at room temperature or chilled according to preference.