Curried Chicken and Rice Salad

Name: Curried Chicken and Rice Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 0.75 cup olive oil; 2 tbsp olive oil; 1 large onion; 2 tsp curry powder; 2 boneless skinless chicken breast halves; 4 cup cooked long-grain white rice; 1 packagefrozen tiny peas (10 ounce); 1 jar roasted red peppers (7 ounce); 0.5 cup golden raisins; 0.25 cup chopped fresh cilantro; 0.25 cup apple cider vinegar; 2 tsp ground cumin

Chicken, white rice and packagefrozen tiny peas come together in this South Asian salad, fragrant with curry powder and cumin and cooked in a pan.

20 min · Serves 6 · Easy

Method

Start cooking mode

Time: Prep 10 min · Cook 10 min · 20 min total
Difficulty: easy

1
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and curry powder and sauté 5 minutes.
5 min
2
Add chicken and sauté until cooked through, about 4 minutes. Transfer to large bowl and cool.
4 min
3
Mix in rice, peas, bell peppers, raisins and cilantro. Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend.
4
Add enough dressing to salad to season to taste; toss well.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: White wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.