Curry Chicken and Green Beans Salad
Curry Chicken and Green Beans Salad I often make salads from spinach leaves just because it’s really healthy. For a change I’ll use other types. In general, it’s best to choose deep green leaves or leaves with red tinges because they contain more carotenes and Vitamin C than the paler lettuces. This recipe is nutritious and yet low in calories, and great to maintain or to take a few steps towards getting that flat belly you (probably?) want. Lettuce is also known to be mildly sedative which is good to relax the menopausal woman. The chicken provides just enough protein to help us to feel satiated and to give our muscles the building blocks for improving our muscle tone (just add a weight-lifting routine). Ingredients Serves 4 1lb/450 g green beans trimmed and washed Curry Dressing ½ cup low-fat plain yogurt Herb Vinaigrette 5 tbsp olive oil Method 1) Fry the chicken in olive oil.2) In the meantime, cook the green beans in a large saucepan of lightly salted, boiling water for 5 -7 minutes. Drain them and set them aside.3) While the beans and chicken are cooking, mix all the ingredients of the herb vinaigrette together in a small bowl. 4) Mix all the ingredients of the curry dressing in another small bowl. 5) Toss the vinaigrette with the beans and set aside.6) To serve, place washed and ripped romaine leaves on each plate. Place the green beans in the center and place the cooked chicken all around them. Drizzle the curry dressing on top of the chicken. Serve.
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