Ingredients

• 3/4 cup plus 2 tablespoons olive oil
• 1 large onion, chopped
• 2 teaspoons curry powder
• 2 boneless skinless chicken breast halves, cut crosswise into 1/2-inch-wide strips
• 4 cups cooked long-grain white rice (about 1 1/3 cups raw), cooled
• 1 10-ounce package frozen petit peas, thawed
• 1 7-ounce jar roasted red peppers, drained, chopped
• 1/2 cup golden raisins or dried currants
• 1/4 cup chopped fresh cilantro
• 1/4 cup white wine vinegar
• 2 teaspoons ground cumin

Instructions

1. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and curry powder and sauté 5 minutes. Add chicken and sauté until cooked through, about 4 minutes. Transfer to large bowl and cool. Mix in rice, peas, bell peppers, raisins and cilantro.
2. Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend. Add enough dressing to salad to season to taste; toss well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)