Chicken Curry Rice Salad

1/2 cup plain yogurt
3 tablespoons curry powder, divided
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 boneless, skinless chicken breasts
3 cups cooked rice (cooked in chicken broth), cooled
1 medium-size red pepper, julienned
1/2 medium-size red onion, sliced
1 cup snow peas, julienned
2 green onions, sliced
1/3 cup raisins
1/4 cup unsalted, peanuts, chopped
1/4 cup prepared light Italian dressing

Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red
pepper in medium bowl; mix well. Place chicken 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.

From http://www.usarice.com/domestic/recipes/summenua.htm

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