Left-Overs - Part 2: Chicken Curry Salad

With the other half of my left-overs from the weekend (balsamic-marniated chicken breast) and various vegetables and other items I had in the pantry, I made a very quick chicken curry salad:

Ingredients:

- Cooked chicken breast, cut into 1cm cubes
- 1/2 cucumber, brunoised
- 1 large carrot, brunoised
- Handful green beans, cut on the diagonal into small pieces
- 1/4c slivered almonds
- Packet of pre-cooked barley and spices (similar to this)
- 2oz part-skim low-fat mozzarella cheese
- 1/4c plain yogurt
- 1T curry powder
- 1T lime juice
- 1t honey
- Salt and pepper to taste

Toss the first 7 ingredients together in a bowl.  Mix the yogurt, curry powder, lime juice, honey, and slat and pepper together in a small bowl and then dress the chicken salad. 

By using the leftovers and the pre-cooked barley/whole grain rice mix, you can really put this lunch together in a matter of minutes in the morning!
-