Curried Chicken and Rice Salad

• 34 cup olive oil
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 teaspoons curry powder
• 2 boneless skinless chicken breast halves, cut crosswise into 1/2-inch-wide strips
• 4 cups cooked long-grain white rice, , cooled
• 1 (10 ounce) packagefrozen tiny peas, , thawed
• 1 (7 ounce) jar roasted red peppers, drained,chopped
• 12 cup golden raisins or 12 cup dried currant
• 14 cup chopped fresh cilantro
• 14 cup white wine vinegar
• 2 teaspoons ground cumin

1. Heat 2 tablespoons oil in 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 large bowl and cool.
5. Mix in rice, peas, bell peppers, raisins and cilantro.
6. Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend.
7. Add enough dressing to salad to season to taste; toss well.

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

Taken from www.food.com/recipe/curried-chicken-and-rice-salad-15306 (may not work)