haricots verts (French green beans) or fresh thin green beans, trimmed
purchased precooked sliced boneless chicken breast
medium carrots, coarsely grated
finely grated peeled fresh ginger
sweetened flaked coconut, lightly toasted
reduced-fat natural-style peanut butter
plain low-fat yogurt
fresh lime juice
reduced-sodium soy sauce
Bibb or Boston lettuce leaves
seedless cucumber, sliced
whole-grain bread, toasted
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.
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.
Arrange chicken salad, lettuce, and cucumber between bread slices. Makes 6 servings.
- Servings Per Recipe 6
- Fat, total(g)7,
- sat. fat(g)2,
- Percent Daily Values are based on a 2,000 calorie diet