Recipe information
Yield
Serves 4 to 6
Ingredients
3/4 cup plus 2 tablespoons olive oil
1 large onion, chopped
2 teaspoons curry powder
2 boneless skinless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 cups cooked long-grain white rice (about 1 1/3 cups raw), cooled
1 10-ounce package frozen petit peas, thawed
1 7-ounce jar roasted red peppers, drained, chopped
1/2 cup golden raisins or dried currants
1/4 cup chopped fresh cilantro
1/4 cup white wine vinegar
2 teaspoons ground cumin
Preparation
Step 1
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and curry powder and sauté 5 minutes. Add chicken and sauté until cooked through, about 4 minutes. Transfer to large bowl and cool. Mix in rice, peas, bell peppers, raisins and cilantro.
Step 2
Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend. Add enough dressing to salad to season to taste; toss well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
