Curried Chicken and Rice Salad

• 34 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 13 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
• 12 cup golden raisins or 12 cup currants
• 12 cup fresh cilantro, chopped
• 14 cup white wine vinegar
• 2 teaspoons ground cumin

1. Heat the 2 tablespoons oil in a heavy large skillet over medium heat.
2. Add onion and curry powder and saute 5 minutes.
3. Add chicken and saute 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.

olive oil, olive oil, onion, curry powder, chicken, long grain white rice, baby peas, red peppers, golden raisins, fresh cilantro, white wine vinegar, ground cumin

Taken from www.food.com/recipe/curried-chicken-and-rice-salad-64529 (may not work)