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| 1/2 Tasse | yogurt plain |
| 3 Esslöffel | curry powder divided |
| 1 | cloves garlic minced |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | red pepper ground |
| 4 | Chicken breasts (boneless, skinless) |
| 3 Tasse | Cooked rice; cooled (cooked in chicken broth) |
| 1 mittel | red pepper julienned |
| 1/2 mittel | red onion sliced |
| 1 Tasse | Snow peas julienned |
| 2 | green onions sliced |
| 1/3 Tasse | raisins |
| 1/4 Tasse | Unsalted peanuts, chopped |
| 1/4 Tasse | Light Italian dressing |
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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
Reprinted with permission from Usa Rice Council Electronic format courtesy of Karen Mintzias
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