Total Time
40mins
Prep 40 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

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

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