Curried Chicken And Rice Salad

• 4 None small chicken breast fillets
• 2 1/2 tbsp mild curry paste
• 2 tsp vegetable or olive oil
• 1 1/4 lb cold cooked long-grain white rice
• 1 None red pepper, thinly sliced
• 1 None green apple, cored, peeled, cut into 3/4 inch pieces
• 1/2 cup coarsely chopped fresh cilantro leaves, plus extra leaves, to serve
• 1/3 cup raisins
• 2 tbsp Greek yogurt
• 2 tbsp lemon juice

1. Combine chicken and 2 tbsp curry paste. Heat 1 tsp oil in a large nonstick frying pan over medium heat. Cook chicken for 3 mins per side, or until browned and cooked through. Transfer to a heatproof plate, cover with foil and let rest for 5 mins. Slice thinly.
2. Meanwhile, combine rice, pepper, apple, cilantro and raisins in a large serving bowl. Whisk together remaining curry paste and oil. Add yogurt and lemon juice then pour 1/2 the dressing over rice mixture and stir to combine. Top with chicken and extra cilantro. Serve with remaining yogurt dressing.

chicken, curry paste, vegetable, cold cooked longgrain white rice, red pepper, green apple, fresh cilantro, raisins, yogurt, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/33920 (may not work)