3¼4 C. olive oil
1 large onion, chopped
2 tsp. curry powder
2 boneless/skinless chicken breasts cut into 1¼2-inch strips
4 C. white rice, quick cooking
1 10-oz. package frozen green peas, thawed
1 7-oz. roasted red peppers, drained and chopped
1¼2 C. white raisins
1¼4 C. white vinegar
2 tsp. ground cumin
Over a medium heat, sauté the onion and curry powder until onion is
translucent. Add chicken and sauté until cooked through. Remove from
heat and put into a large bowl. Add cooled rice, peas, red peppers
and raisins.
In a separate bowl, whisk together 3¼4 C. olive oil, vinegar and
cumin. Add dressing to salad and mix gently. Allow to sit before
adding any additional seasoning. |
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