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.

           Chicken Salad

   1       each           Small sweet pickle

   1       each            1-inch piece onion

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