Curried Chicken, Green Bean and Almond Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 teaspoons curry powder
- 1 tablespoon fresh lime juice
- 1 cup thinly sliced red onion
- 1/3 cup plain nonfat yogurt
Preparation 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.) Per serving: calories, 231; total fat, 7 g; saturated fat, 1 g; cholesterol, 78 mg. Nutritional analysis provided by Bon Appétit
Preparation 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.) Per serving: calories, 231; total fat, 7 g; saturated fat, 1 g; cholesterol, 78 mg. Nutritional analysis provided by Bon Appétit
