Chicken Curry Rice Salad

Chicken Recipes 'To-Go'

Chicken Salad Recipes

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Ingredients:

1/2 cup plain yogurt
3 tbsp curry powder, divided
1 garlic clove, minced
1/2 tsp salt
1/4 tsp ground red pepper
4 chicken breasts - (boneless, skinle, ss)
3 cup cooked rice, cooled - (cooked in chick
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

Instructions:

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.

Each serving provides: * 463 calories * 40.2 g. protein * 11.2 g. fat
* 50.7 g. carbohydrate * 4.8 g. dietary fiber * 78 mg. cholesterol *
1378 mg. sodium

Source: The Many Nationalities of Rice Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias

Servings: 4

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Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

The chicken is the country's, but the city eats it. - George Herbert