JAVELIN SALAD

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Salads
JAVELIN SALAD
By
Nov 7, 2006, 13:20

12 ounces green beans, trimmed, halved crosswise 2 cups shredded roasted chicken breast meat (about 3 halves or 3 5-ounce cans white chicken in water)

1 cup thinly sliced red onion

5 tablespoons chopped fresh cilantro

2 teaspoons curry powder

1/3 cup plain nonfat yogurt

1 tablespoon mayonnaise

1 tablespoon fresh lime juice

2 teaspoons sliced almonds, toasted

DIRECTIONS:

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. (Much longer and you will cough!) 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. Cover and chill or serve immediately.

SERVES: 4

Nutrition Info
	Nutrient Value Per Serving:	Calories 80.86
	Total Fat 3.55 grams	Saturated Fat 0.52 gram
	Carbohydrates 6.98 grams	Net Carbohydrates 44.18 grams
	Fiber 1.55 grams	Protein 6.13 gms