Chicken Curry Rice Salad

Description
Makes 4 servings.

Ingredients

 * ½ cup plain yogurt
 * 3 tablespoons curry powder, divided
 * 1 clove garlic, minced
 * ½ teaspoon salt
 * ¼ teaspoon ground red pepper
 * 4 boneless, skinless chicken breasts
 * 3 cups cooked rice (cooked in chicken broth), cooled
 * 1 medium-size red pepper, julienned
 * ½ medium-size red onion, sliced
 * 1 cup snow peas, julienned
 * 2 green onions, sliced
 * ⅓ cup raisins
 * ¼ cup unsalted peanuts, chopped
 * ¼ cup prepared light Italian dressing

Directions

 * 1) Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red pepper in medium bowl; mix well.
 * 2) Place chicken in mixture; stir to coat.
 * 3) Cover and marinate 4 to 6 hours in refrigerator.
 * 4) Grill or broil chicken and cut into strips; refrigerate.
 * 5) Combine rice, remaining 1 tablespoon curry powder, red pepper, red onion, snow peas, green onions, raisins and peanuts; mix well.
 * 6) Cover and refrigerate one hour.
 * 7) Pour dressing over salad; toss.
 * 8) To serve, place chicken strips over salad.