---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Chicken Curry Rice Salad
  Categories: Salads, Main dish, Poultry
       Yield: 4 servings
  
     1/2 c  Plain yogurt
       3 tb Curry powder; divided
       1    Garlic clove; minced
     1/2 ts Salt
     1/4 ts Ground red pepper
       4    Chicken breasts
            -- (boneless, skinless)
       3 c  Cooked rice; cooled
            -- (cooked in chicken broth)
       1 md Red pepper; julienned
     1/2 md Red onion; sliced
       1 c  Snow peas, julienned
       2    Green onions; sliced
     1/3 c  Raisins
     1/4 c  Unsalted peanuts, chopped
     1/4 c  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.
   
   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
  
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