Chicken Curry Rice Salad

1/2 c Plain yogurt

3 tb Curry powder; divided

1 Garlic clove; minced

1/2 ts Salt

1/4 ts Ground red pepper

4 Chicken breasts

-- (boneless, skinless) 3 c Cooked rice; cooled

-- (cooked in chicken broth) 1 md Red pepper; julienned

1/2 md Red onion; sliced

1 c Snow peas, julienned

2 Green onions; sliced

1/3 c Raisins

1/4 c Unsalted peanuts, chopped

1/4 c Light Italian dressing

Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red pepper in medium bowl; mix well. Place chicken in mixture; stir to coat. Cover and marinate 4 to 6 hours in refrigerator. Grill or broil chicken and cut into strips; refrigerate. Combine rice, remaining 1 tablespoon curry powder, red pepper, red onion, snow peas, green onions, raisins and peanuts; mix well. Cover and refrigerate one hour. Pour dressing over salad; toss. To serve, place chicken strips over salad. Each serving provides: * 463 calories * 40.2 g. protein * 11.2 g. fat * 50.7 g. carbohydrate * 4.8 g. dietary fiber * 78 mg. cholesterol * 1378 mg. sodium Source: The Many Nationalities of Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias