Curried Chicken and Rice Salad

Submitted by Leslie in Texas

"This is one of our favorite summer salads--add a mixed fruit or veggie salad and some crusty rolls and you have an easy, do-ahead meal! This also would be a good luncheon salad--think showers, graduation parties, reunions, pot lucks, etc. Originally from a May 1993 Bon Appetit."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 3⁄4 cup olive oil, plus
• 2 tablespoons olive oil, divided
• 1 large onion, diced
• 2 teaspoons curry powder
• 2 boneless skinless chicken breast halves, cut crosswise into 1/2 inch strips
• 1 1⁄3 cups raw long grain white rice, cooked and cooled to make 4 cups
• 1 (10 ounce) package frozen baby peas, thawed
• 1 (7 ounce) jar roasted red peppers, drained and chopped
• 1⁄2 cup golden raisins or 1/2 cup currants
• 1⁄2 cup fresh cilantro, chopped
• 1⁄4 cup white wine vinegar
• 2 teaspoons ground cumin

directions

1. Heat the 2 tablespoons oil in a heavy large skillet over medium heat.
2. Add onion and curry powder and sauté 5 minutes.
3. Add chicken and sauté until cooked through, about 4 minutes.
4. Transfer to a large bowl and let cool.
5. When mixture is cool, add rice, peas, roasted peppers, raisins and cilantro.
6. In a small bowl, whisk together remaining 3/4 cup oil, vinegar and cumin.
7. Add enough dressing to chicken mixture to season to taste and toss well.
8. This can be prepared 1 day ahead.
9. Cover and refrigerate.
10. Bring to room temperature before serving.