CHICKEN CURRY RICE SALAD

• 1/2 cup Plain yogurt
• 3 tablespoons Curry powder -- divided
• 1 Garlic clove -- minced
• 1/2 teaspoon Salt
• 1/4 teaspoon Ground red pepper
• 4 Chicken breasts -- - (boneless, skinless)
• 3 cups Cooked rice -- cooled (cooked in chicken broth)
• 1 medium Red pepper -- julienned
• 1/2 medium Red onion -- sliced
• 1 cup Snow peas -- julienned
• 2 Green onions -- sliced
• 1/3 cup Raisins
• 1/4 cup Unsalted peanuts -- chopped
• 1/4 cup Light Italian dressing

Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red pepper in medium bowl; mix well. Place chicken in mixture; stir to coat.

Cover and marinate 4 to 6 hours in refrigerator. Grill or broil chicken and cut into strips; refrigerate. Combine rice, remaining 1 tablespoon curry powder, red pepper, red onion, snow peas, green onions, raisins and peanuts; mix well. Cover and refrigerate one hour.

Pour dressing over salad; toss. To serve, place chicken strips over salad.