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. Each serving provides: * 463 calories * 40.2 g. protein * 11.2 g. fat * 50.7 g. carbohydrate * 4.8 g. dietary fiber * 78 mg. cholesterol * 1378 mg. sodium Source: The Many Nationalities of Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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|Serving Size: 1 Serving (1281g)|
|Recipe Makes: 4|
|Calories from Fat: 161 (11%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 548.4mg||169 %|
|Sodium 831.2mg||29 %|
|Potassium 3009.2mg||79 %|
|Total Carbohydrate 86.8g||26 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 83.3g|
|Protein 229.5g||328 %|
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Calories per serving: 1478
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