Red Curry Chicken With Rice Salad

Red Curry Chicken With Rice Salad
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Cook the rice according to the package directions; spread on a plate and let cool. In a medium bowl, combine the oil, fish sauce, sugar, jalapeño, and 4 tablespoons of the vinegar. Add the rice, carrots, snow peas, and scallions and toss to combine.
  2. Meanwhile, heat grill to medium. In a second medium bowl, combine the curry paste and the remaining 2 tablespoons of vinegar. Add the chicken and turn to coat. Grill the chicken, uncovered, until cooked through, 6 to 8 minutes per side. Serve with the rice salad, sprinkled with the peanuts.
By July, 2012

Nutritional Information

  • Per Serving
  • Calories 545
  • Fat 17g
  • Sat Fat 2g
  • Cholesterol 94mg
  • Sodium 985mg
  • Protein 43g
  • Carbohydrate 54g
  • Sugar 7g
  • Fiber 4g
  • Iron 5mg
  • Calcium 81mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
The rice salad can be made up to 12 hours in advance; refrigerate, covered.

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