Drain + rinse beans; heat 1 tsp oil in a skillet over med, add beans + cook 1-2 min; add ½ cup water + cook 2-3 min until water cooks off, beans are warmed through + softened; stir in salt/pep + curry sauce; set aside

On a cutting board, chop chicken thighs into ½-inch pieces; heat 1 tbsp oil in skillet over med-high + sauté chicken with salt/pep 5-7 min until fully cooked

Wash + dry lettuce leaves, add to a large bowl with saucy beans + chicken; drizzle on dressing + toss to combine; divide between salad bowls—delish!