Chicken Carrot Salad Sandwiches

Makes: 6 servings

Prep: 25 mins
Start to Finish: 30 mins

Ingredients

1/4 pound haricots verts (French green beans) or fresh thin green beans, trimmed
10 ounces purchased precooked sliced boneless chicken breast
4 medium carrots, coarsely grated
1 tablespoon finely grated peeled fresh ginger
3 tablespoons sweetened flaked coconut, lightly toasted
2 tablespoons reduced-fat natural-style peanut butter
2 tablespoons plain low-fat yogurt
1 tablespoon fresh lime juice
1 tablespoon reduced-sodium soy sauce
6 Bibb or Boston lettuce leaves
1/4 seedless cucumber, sliced
12 slices whole-grain bread, toasted

Directions

1. Bring a medium saucepan of water to a boil; add salt. Add beans and cook until crisp-tender, about 4 minutes. Drain in a colander and rinse under cold water, tossing, until cool. Pat beans dry and cut crosswise into 1/4-inch pieces. Transfer to a large bowl.

2. Coarsely chop chicken and add to bowl with beans. Add carrots, ginger, coconut, peanut butter, yogurt, juice, and soy sauce. Stir until combined well; salt and pepper to taste.

3. Arrange chicken salad, lettuce, and cucumber between bread slices. Makes 6 servings.