Curried Chicken and Rice Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I love chicken salads, and I love curried chicken. Although this recipe is for 6, that's only if none of those 6 are me! Ingredients:
3/4 cup olive oil |
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, , cooled |
1 (10 ounce) package frozen tiny peas, , thawed |
1 (7 ounce) jar roasted red peppers, drained,chopped |
1/2 cup golden raisins or 1/2 cup dried currant |
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.
2. Add onion and curry powder and sauté 5 minutes.
3. Add chicken and sauté until cooked through, about 4 minutes.
4. Transfer to large bowl and cool.
5. Mix in rice, peas, bell peppers, raisins and cilantro.
6. Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend.
7. Add enough dressing to salad to season to taste; toss well.
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