Curried Chicken and Rice Salad

This is a recipe from the same friend who gave me Bisquick Peanut Butter Chocolate Chip Cookies. Before I ate it at her house, I never would have thought I would enjoy this, but it is a meal I make frequently now. I do make some substitutions to make it easier to assemble (canned peas, etc.). Don't be quick to leave out the raisins, though, as they make a big difference in my opinion. Preparation time does not including cooling time. ***This recipe is better when it is made a day ahead.***

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1 1⁄4 cups long grain rice
• 1  teaspoon salt
• 3  cups water
• 1⁄2 teaspoon  minced  fresh gingerroot
• 1  cup  diced  cooked chicken
• 1  cup  cooked peas or 1  cup  cooked green beans
• 1⁄2 cup  chopped celery
• 1⁄4 cup  sliced scallion
• 1⁄4 cup  chopped parsley
• 1⁄2 cup  chopped green pepper
• 1⁄2 cup raisins
• 1 1⁄4 cups mayonnaise
• 1⁄4 cup  light cream
• 2  teaspoons curry powder
•  salad greens
•  toasted peanuts
•  toasted coconut

Directions

1. Combine rice, salt, water, and ginger in heavy saucepan. Bring to a boil, then stir with a fork. Cover, reduce heat, and simmer for about 15 minutes, or until the rice is tender and water is absorbed. Cool.
2. Combine cooled rice, chicken, cooked and raw vegetables, and raisins.
3. In a separate bowl, combine mayonnaise, cream, and curry powder; beat until blended. Pour over rice salad and mix very well. Chill.
4. Serve in bowls lined with salad greens. Serve generously garnished with toasted peanuts and toasted coconut.