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Chicken Curry Rice Salad

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(Recipe ID: 93)

Serves 4

Preparation time: 4 to 6 hours

Source: Merry Thomas, M.S. R.D. L.D.

Bright and beautiful dish with a nice curry flavor.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1/2 cup Plain yogurt
  • 3 Tablespoons Curry powder, divided *
  • 1 clove Garlic, minced
  • 1/4 teaspoon Red pepper *
  • 4 Boneless chicken breasts
  • 3 cups Cooked Essenza rice (cooked in chicken broth), cooled
  • 1 Medium sized red pepper, julienne
  • 1/2 Red onion, sliced
  • 1 cup Snow peas, julienne
  • 2 Green onions, sliced
  • 1/3 cup Raisins
  • 1/4 cup Prepared fat-free Italian dressing


  1. Combine yogurt, 2 tablespoons curry powder, garlic, and ground pepper in a bowl; mix well.
  2. Place chicken in mixture; stir to coat.
  3. Cover and marinate 4 to 6 hours in the refrigerator. 
  4. Grill or broil chicken and cut into strips; refrigerate.
  5. Combine rice, remaining curry powder, red pepper, onion, snow peas, green onions, and raisins; mix well.
  6. Cover and refrigerate one hour.
  7. Pour dressing over salad; toss.
  8. To serve, place chicken strips over salad.

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