Curried Chicken And Rice Salad Recipe
Curried Chicken And Rice Salad has a fine taste. The red pepper with white wine vinegar gives the Curried Chicken And Rice Salad a uinque taste.
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, 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
Heat 2 tablespoons oil in heavy large skillet over medium heat.
Add onion and curry powder and saute 5 minutes.
Add chicken and saute until cooked through, about 4 minutes.
Transfer to large bowl and cool.
Mix in rice, peas, bell peppers, raisins and cilantro.
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.)
Add onion and curry powder and saute 5 minutes.
Add chicken and saute until cooked through, about 4 minutes.
Transfer to large bowl and cool.
Mix in rice, peas, bell peppers, raisins and cilantro.
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.)
