Curry Rice Salad

Submitted by dalamy

"This is a very satisfying salad. It is also great without the chicken!"

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 8

ingredients

• 1 1⁄2 cups fast and natural instant brown rice
• 2 1⁄2 cups reduced-sodium chicken broth
• 1 tablespoon butter
• reduced-sodium chicken broth (enough to cover 4 chicken breasts)
• 4 chicken breasts (optional)
• 1 cup celery, chopped
• 1⁄2 cup green bell pepper, chopped
• 2 green onions, chopped
• 1⁄2 cup golden raisin
• 1⁄2 cup slivered almonds, toasted
• 1⁄4 cup reduced-fat mayonnaise
• 1⁄4 cup reduced-fat sour cream or 1/4 cup whole yogurt
• 1 garlic clove, pressed
• 3 teaspoons curry powder
• 1⁄2 teaspoon salt
• cilantro, chopped (for garnish)

directions

1. Combine rice, water, and butter in a saucepan. Bring to a boil, reduce heat, and cover. Simmer 12 minutes until liquid is absorbed. Fluff with fork and cool.
2. Bring broth to a boil, reduce heat to a simmer, add chicken and simmer for 12 minutes. Cover, and let sit for 15 minutes. Cube chicken.
3. In a large bowl, combine the rice, chicken, celery, bell pepper, green onions, raisins, and almonds.
4. In another bowl, combine mayonnaise, sour cream, garlic, curry powder, and salt. Pour over rice mixture and stir to combine. Garnish with cilantro. Refrigerate for at least 1 hour before serving.