Chicken Curry Rice Salad

• 1/2 cup yogurt, plain
• 3 tablespoons curry powder divided
• 1 each garlic cloves
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes ground
• 4 each chicken breasts
• 3 cups rice cooked
• 1 medium sweet red bell peppers julienned
• 1/2 medium red onion
• 1 cup snow pea pods julienned
• 2 each scallions, spring or green onions
• 13 cup raisins, seedless
• 1/4 cup peanuts chopped, unsalted
• 1/4 cup salad dressing, italian

1. Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red pepper in medium bowl; mix well.
2. Place chicken in mixture; stir to coat.
3. Cover and marinate 4 to 6 hours in refrigerator.
4. Grill or broil chicken and cut into strips; refrigerate.
5. Combine rice, remaining 1 tablespoon curry powder, red pepper, red onion, snow peas, green onions, raisins and peanuts; mix well.
6. Cover and refrigerate one hour.
7. Pour dressing over salad; toss.
8. To serve, place chicken strips over salad.

yogurt, curry powder, garlic, salt, red pepper, chicken breasts, rice cooked, sweet red bell peppers, red onion, snow pea, scallions, raisins, peanuts, salad dressing

Taken from recipeland.com/recipe/v/chicken-curry-rice-salad-45039 (may not work)