Chicken Curry Rice Salad

Description
Makes 4 servings.

Ingredients

 * 1/2 cup plain yogurt
 * 3 tablespoons curry powder, divided
 * 1 clove garlic, minced
 * 1/2 teaspoon salt
 * 1/4 teaspoon ground red pepper
 * 4 boneless, skinless chicken breasts
 * 3 cups cooked rice (cooked in chicken broth), cooled
 * 1 medium-size red pepper, julienned
 * 1/2 medium-size 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 prepared light Italian dressing

Directions
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.