1/2 cup Plain yogurt
3 tablespoons Curry powder – divided
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.