Curried Chicken, Green Bean, and Almond Salad : Marketing Florida Agriculture

(Photo Below)

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Ingredients
12 ounces	green beans or snap 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

Preparation
Cook beans in pot of boiling salted water until crisp-tender, about 3 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.