Curried Chicken, Green Bean, and Almond Salad

By November 15, 2011Uncategorized

1 lb green beans, halved crosswise

2 cups shredded roasted chicken breast meat

1 cup thinly sliced red onion

5 tablespoons chopped cilantro

2 teaspoons curry powder

1/3 cup plain nonfat yogurt

3 tablespoons low-fat mayonnaise

1 tablespoon fresh lime juice

2 tablespoons sliced almonds, toasted

Cook beans in pot of boiling salted water until crisp-tender, about 5 min. Rinse under cold water. Drain well. Transfer beans to large bowl. Add chicken, onion and 4 Tb cilantro. Stir curry powder in small skillet over medium heat until aromatic, about 30 sec. Transfer to small bowl. Whisk in yogurt, mayonnaise and lime juice. Add dressing to chicken mixture; toss to coat. Season to taste with salt & pepper. Sprinkle with almonds and remaining 1 Tb cilantro. From Bon Appetit, 1999.


Author Terra

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