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“This salad can be prepared a day in advance, just bring to room temperature before serving. Chopped red or green bell (or use both) peppers can be substituted for the roasted red peppers.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 2 tablespoons oil in a heavy large skillet over medium heat.
  2. Add in onion and curry powder; saute for about 4 minutes.
  3. Add in chopped garlic; saute for another minute.
  4. Add in chicken strips and saute until cooked (about 4 minutes).
  5. Transfer to a large bowl; cool.
  6. Mix in cooked rice, peas, roasted peppers and raisins; season with salt and pepper to taste.
  7. Whisk 3/4 cup oil with vinegar and cumin in a small bowl to blend well.
  8. Add in enough dressing to taste (use all or just use some) toss well.

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