Curry Rice Salad With Chicken

"This salad can be prepared a day in advance, just bring to room temperature before serving. Chopped red or green bell (or use both) peppers can be substituted for the roasted red peppers."
 
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Ready In:
40mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Heat 2 tablespoons oil in a heavy large skillet over medium heat.
  • Add in onion and curry powder; saute for about 4 minutes.
  • Add in chopped garlic; saute for another minute.
  • Add in chicken strips and saute until cooked (about 4 minutes).
  • Transfer to a large bowl; cool.
  • Mix in cooked rice, peas, roasted peppers and raisins; season with salt and pepper to taste.
  • Whisk 3/4 cup oil with vinegar and cumin in a small bowl to blend well.
  • Add in enough dressing to taste (use all or just use some) toss well.

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