Curried Chicken, Green Bean And Almond Salad

Recipe Ingredients

12 oz	340g	Green beans - trimmed, and
		Halved crosswise
2 cups	125g / 4.4oz	Shredded roasted chicken breast meat
		= (from about 3 chicken breast halves)
1 cup	62g / 2.2oz	Thinly-sliced red onion
5 tablespoons	75ml	Chopped fresh cilantro
2 teaspoons	10ml	Curry powder
1/3 cup	78ml	Plain nonfat yogurt
3 tablespoons	45ml	Low-fat mayonnaise
1 tablespoon	15ml	Fresh lime juice
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Sliced almonds - toasted

Recipe Instructions

Cook beans in pot of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Drain well. Transfer beans to large bowl. Add chicken, onion and 4 tablespoons cilantro.

Stir curry powder in small skillet over medium heat until aromatic, about 30 seconds. Transfer to small bowl. Whisk in yogurt, mayonnaise and lime juice. Add dressing to chicken mixture; toss to coat. Season to taste with salt and pepper. Sprinkle with almonds and remaining 1 tablespoon cilantro. (Can be made 2 hours ahead. Cover and chill.)

This recipe yields 6 servings.

Per serving: calories, 231; total fat, 7 g; saturated fat, 1 g; cholesterol, 78 mg.

Source:
Bon Appetit, August 1999

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