Curry Rice Salad With Chicken

• 2 -3 tablespoons oil
• 34 cup olive oil
• 1 large onion, chopped
• 2 tablespoons chopped fresh garlic
• 2 -4 teaspoons curry powder
• 2 -3 boneless skinless chicken breasts, cut into 1/2-inch strips
• 4 cups cooked long-grain rice (measure out about 1-1/3 cups before cooking)
• 1 (10 ounce) package frozen baby peas, thawed
• 1 (7 ounce) jar roasted red peppers, drained and chopped
• 34 cup raisins
• 14 cup white wine vinegar
• 2 teaspoons cumin
• salt and pepper

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.

oil, olive oil, onion, fresh garlic, chicken breasts, rice, baby peas, red peppers, raisins, white wine vinegar, cumin, salt

Taken from www.food.com/recipe/curry-rice-salad-with-chicken-146588 (may not work)