Green bean and lettuce salad

1 lb/450 g green beans, trimmed
heaping ⅓ cup low-fat mayonnaise
heaping ⅓ cup low-fat plain yogurt
½ tbsp lemon juice, or to taste
½ tsp korma curry paste, or to taste
½ tsp ground turmeric
2 hearts of lettuce, leaves separated
3 cooked chicken breasts, skinned and thinly sliced on the diagonal
salt and pepper
Herb vinaigrette
5 tbsp olive oil
4 tsp white wine vinegar
1 rounded tsp superfine sugar
1 level tsp Dijon mustard
1 rounded tablespoon mixed fresh chopped parsley, tarragon, and mint
salt and pepper


1. Cook the beans in a large saucepan of lightly salted, boiling water for 5 minutes, or until tender. Drain them, then immediately plunge the beans into a large bowl of iced water to stop them cooking, and let cool completely.
2. Meanwhile, mix the herb vinaigrette ingredients together in a bowl. When the beans are cool, drain well, and pat dry with paper towels, then toss them with the vinaigrette and set aside.
3. To make the curry-flavored dressing, mix the mayonnaise and yogurt together in a bowl until smooth. Add the lemon juice, curry paste, and turmeric and stir well. Taste and add extra lemon juice or curry paste, if you like, and a little salt and some pepper to taste. Cover and chill in the refrigerator until needed.
4. To serve, line a serving platter or individual serving plates with the lettuce leaves. Place the dressed beans in the center of the platter or plates. Arrange the chicken slices around the beans, slightly overlapping, then drizzle the curryflavored dressing over the chicken and serve.

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