Recipe of CHICKEN CURRY RICE SALAD

     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.

Chicken Salad

   1      each          Small sweet pickle
   1      each          1-inch piece onion
   1      each          Cooked chicken breast -- cubed
     1/3  cup           Mayonnaise
     1/2  teaspoon      Sugar
   1      dash          Salt
   1      dash          Pepper

Place pickle and onion in blender or food processor. Process until finely chopped. Add chicken and process 3 fast pulses. Add remaining ingredients and process 2 fast pulses. Yield: 1 Cup

CHICKEN SALAD ASIAN-STYLE

   4                    Chicken breast halves -- cooked, skinned,      boneless broken into small pieces
   1      can           Water chestnuts (8 oz can) -- drained, sliced
   3                    Green onions with tops -- chopped
     1/4  cup           Sesame seeds -- toasted
     1/3  cup           Sliced almonds -- toasted
   1      tablespoon    Poppy seeds
                        Dressing
   1      can           Chow mein noodles (3 oz can)
   1                    Medium head iceberg lettuce -- broken into small pieces

In large bowl, mix together chicken, water chestnuts, green onions, sesame seeds, almonds and poppy seeds.  Pour Dressing over chicken mixture; toss gently to mix well.  Refrigerate salad until chilled, about 2 hours.

At serving time, mix chicken mixture with noodles and lettuce.  Makes 6
servings.

DRESSING: In a 1-pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and 1/2 teaspoon pepper.
Add 1/2 cup salad oil; shake to mix well.