Curried Chicken and Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 cup plus 2 tablespoons olive oil |
1 large onion, chopped |
2 teaspoons curry powder |
2 boneless skinless chicken breast halves, cut crosswise into 1/2-inch-wide strips |
4 cups cooked long-grain white rice (about 1 1/3 cups raw), cooled |
1 10-ounce package frozen petit peas, thawed |
1 7-ounce jar roasted red peppers, drained, chopped |
1/2 cup golden raisins or dried currants |
1/4 cup chopped fresh cilantro |
1/4 cup white wine vinegar |
2 teaspoons ground cumin |
Directions:
1. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and curry powder and sauté 5 minutes. Add chicken and sauté until cooked through, about 4 minutes. Transfer to large bowl and cool. Mix in rice, peas, bell peppers, raisins and cilantro.
2. Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend. Add enough dressing to salad to season to taste; toss well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
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