How Do You Make Curry Rice Salad With Grilled Chicken?
This low-fat, attractive and very flavorful dish was inspired by a curried chicken salad I ate in a Montreal restaurant as a young girl. A summertime favorite for many years, this dish is made interesting by its contrasts: tangy and sweet, spicy and mild, crisp and smooth textures. I’ve tried different methods of preparing the chicken but I think the yogurt-marinated grilled chicken breast is the perfect accompaniment. Pair it with a Riesling or other fruity white; a buttermilk or yogurt-based cold cucumber soup would make a good first course. Place rice in a medium saucepan (2 quart) and add water, ½ teaspoon salt and 1 ½ teaspoons curry powder. Bring to a boil over medium high heat, reduce flame, and simmer, covered, until rice is absorbed, about 15 to 20 minutes. Remove the pan from heat and let sit for 15 minutes. Remove lid and fluff the cooled rice with a fork. Spoon the rice into a large serving dish. In a gallon-size ziplock bag, place chicken breast strips; sprinkle with 2 tab
