Ingredients:
3/4 cup olive oil
2 tablespoons olive oil
1 large onions, 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, , cooled
1 (10 ounce) packages frozen tiny peas, , thawed
1 (7 ounce) jars roasted red peppers, drained,chopped
1/2 cup golden raisins or 1/2 cup dried currants
1/4 cup chopped fresh cilantro
1/4 cup white wine vinegar
2 teaspoons ground cumin
Directions:
Heat 2 tablespoons oil in heavy large skillet over medium heat.
Add onion and curry powder and saute 5 minutes.
Add chicken and saute until cooked through, about 4 minutes.
Transfer to large bowl and cool.
Mix in rice, peas, bell peppers, raisins and cilantro.
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.
Servings: 6
Time preparation: 10 min.
Time total: 20 min.