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Curried Chicken and Rice Salad

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“This is one of our favorite summer salads--add a mixed fruit or veggie salad and some crusty rolls and you have an easy, do-ahead meal! This also would be a good luncheon salad--think showers, graduation parties, reunions, pot lucks, etc. Originally from a May 1993 Bon Appetit.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the 2 tablespoons oil in a heavy large skillet over medium heat.
  2. Add onion and curry powder and sauté 5 minutes.
  3. Add chicken and sauté until cooked through, about 4 minutes.
  4. Transfer to a large bowl and let cool.
  5. When mixture is cool, add rice, peas, roasted peppers, raisins and cilantro.
  6. In a small bowl, whisk together remaining 3/4 cup oil, vinegar and cumin.
  7. Add enough dressing to chicken mixture to season to taste and toss well.
  8. This can be prepared 1 day ahead.
  9. Cover and refrigerate.
  10. Bring to room temperature before serving.

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