Curried Chicken, Green Bean and Almond Salad

1. 1

   Cook beans in pot of boiling salted water until crisp-tender, about 5 minutes.

2. 2

   Rinse under cold water.

3. 3

   Drain well.

4. 4

   Transfer beans to large bowl.

5. 5

   Add chicken, onion and 4 tablespoons cilantro.

6. 6

   Stir curry powder in small skillet over medium heat until aromatic, about 30 seconds.

7. 7

   Transfer to small bowl.

8. 8

   Whisk in yogurt, mayonnaise and lime juice.

9. 9

   Add dressing to chicken mixture; toss to coat.

10. 10

    Season to taste with salt and pepper.

11. 11

    Sprinkle with almonds and remaining 1 tablespoon cilantro.

12. 12

    (Can be made 2 hours ahead.

13. 13

    Cover and chill.)

No nutritional information available.

No additional tips available.