Curried Chicken Almond Rice Salad

• 4 12 cups chicken broth, if canned, use 3 1/2 c/1 c water
• 2 teaspoons curry powder
• 12 teaspoon ground ginger
• 12 teaspoon turmeric
• 2 cups long-grain rice
• 14 cup olive oil, extra virgin
• 14 cup lemon juice
• 3 cups cooked chicken, chopped
• 12 cup dark raisin
• 12 cup golden raisin
• 12 cup green bell pepper, chopped
• 12 cup red bell pepper, chopped
• 12 cup mayonnaise
• 12 cup yogurt, Greek
• salt and pepper
• 34 cup almonds, toasted, slivered

1. Bring broth, curry, ginger, and turmeric to a boil.
2. Add rice, cover, reduce heat, and simmer until rice is tender and all the liquid is absorbed (20-25 minutes.
3. ).
4. Transfer rice to a large serving bowl.
5. Add olive oil and lemon juice and toss to mix.
6. Cover and refrigerate until cool.
7. Add all the remaining ingredients EXCEPT the almonds and mix well.
8. Adjust the salt and pepper to taste.
9. Chill and when ready to serve, mix in most of the almonds and sprinkle a few on each serving.

chicken broth, curry powder, ground ginger, turmeric, longgrain rice, olive oil, lemon juice, chicken, dark raisin, golden raisin, green bell pepper, red bell pepper, mayonnaise, yogurt, salt, almonds

Taken from www.food.com/recipe/curried-chicken-almond-rice-salad-523374 (may not work)