Curried Chicken and Rice Salad |
|
 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This is one of our favorite summer salads-add a mixed fruit or veggie salad and some crusty rolls and you have an easy, do-ahead meal! This also would be a good luncheon salad-think showers, graduation parties, reunions, pot lucks, etc. Originally from a May 1993 Bon Appetit. Ingredients:
3/4 cup olive oil, plus |
2 tablespoons olive oil, divided |
1 large onion, diced |
2 teaspoons curry powder |
2 boneless skinless chicken breast halves, cut crosswise into 1/2 inch strips |
1 1/3 cups raw long grain white rice, cooked and cooled to make 4 cups |
1 (10 ounce) package frozen baby peas, thawed |
1 (7 ounce) jar roasted red peppers, drained and chopped |
1/2 cup golden raisins or 1/2 cup currants |
1/2 cup fresh cilantro, chopped |
1/4 cup white wine vinegar |
2 teaspoons ground cumin |
Directions:
1. Heat the 2 tablespoons oil in a 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 a large bowl and let cool.
5. When mixture is cool, add rice, peas, roasted peppers, raisins and cilantro.
6. In a small bowl, whisk together remaining 3/4 cup oil, vinegar and cumin.
7. Add enough dressing to chicken mixture to season to taste and toss well.
8. This can be prepared 1 day ahead.
9. Cover and refrigerate.
10. Bring to room temperature before serving.
|
|