Ruth’s Curry Chicken Salad

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The Naptime Chef


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Salt & Pepper to taste

1 ½ – 2 lbs boneless, skinless chicken breasts, cut into small, thin strips

1 large Vidalia onion, finely chopped

2 t. curry powder for the chicken (or more, if you like it hotter)

2 t. curry powder for yogurt sauce (or more, if you like it hotter)

¼ c. olive oil

4 c. cooked Basmatic rice (4 cups AFTER it has been cooked, not 4 c. dry rice)

1 10oz. package petite frozen peas, thawed (not cooked!)

½ c. golden raisins

1/3 c. unsalted peanuts, toasted

1/3 c. sweetened shredded coconut

¼ c. sliced scallions

¼ c. mayonnaise

1 c. full-fat Greek yogurt, well stirred

¼ c. light cream

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