2 cups of shredded roasted chicken breast (i purchased a bone in chicken breast and roasted it for about 40 minutes at 375)
1 cup of diced red onion or 4 scallions
5 tablespoons chopped cilantro
2 tsp of curry powder
1/3 cup of plain nonfat yogart
3 tbsp of low-fat mayo
1 fresh lime zested and juiced
2 tbsp of toasted almond slices (i toasted my own over medium heat until golden)
salt and pepper
If roasting your own chicken breast – turn oven to 374, salt and pepper chicken and roast until cooked through approx. 40 minutes or until juices run clear. shred when cool enough to handle.
Cook green beans in a pot of salted boiling water until crisp tender (5-6 mins) and plunge into ice bath to stop cooking. drain well
In a large bowl combine green beans, shredded chicken, red onion and 4 tbsp of cilantro
In a dry frying pan over medium heat toast curry powder until fragrant (approx. 2 minutes)
transfer to a small bowl and combine with yogurt, mayo and lime zest and juice. Stir together until well blended.
Add dressing mixture to chicken and green beans. Toss well to combine. Season with salt and pepper to taste.
Just before serving sprinkle with almonds and remaining tbsp of cilantro
may be served immediately or chilled