- 12 ounces green beans, trimmed, halved crosswise
- 2 cups shredded roasted chicken breast meat (from about 3 chicken breast halves)
- 1 cup thinly sliced red onion
- 5 tablespoons chopped fresh 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 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.)