Curried Chicken and Rice Salad
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 177.44 ml olive oil, plus
- 29.58 ml olive oil, divided
- 1 large onion, diced
- 9.85 ml curry powder
- 2 boneless skinless chicken breast halves, cut crosswise into 1/2 inch strips
- 315.37 ml raw long grain white rice, cooked and cooled to make 4 cups
- 283.49 g package frozen baby peas, thawed
- 198.44 g jar roasted red peppers, drained and chopped
- 118.29 ml golden raisins or 118.29 ml currants
- 118.29 ml fresh cilantro, chopped
- 59.14 ml white wine vinegar
- 9.85 ml ground cumin
directions
- Heat the 2 tablespoons oil in a 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 a large bowl and let cool.
- When mixture is cool, add rice, peas, roasted peppers, raisins and cilantro.
- In a small bowl, whisk together remaining 3/4 cup oil, vinegar and cumin.
- Add enough dressing to chicken mixture to season to taste and toss well.
- This can be prepared 1 day ahead.
- Cover and refrigerate.
- Bring to room temperature before serving.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas