Thai shredded chicken & runner bean salad
This low-fat yet satisfying salad is full of authentic Asian flavour and will add plenty of zing to al fresco dining
Ingredients
- 200g runner beans (or any other green bean), topped and tailed
- 1 red chilli, halved and finely sliced, use a bird's eye chilli for more heat
- 2 shallots, finely sliced
- 1 lemongrass, finely sliced
- 2cm piece ginger, shredded
- 2 cooked, skinless chicken breasts
- small bunch mint leaves
- large bunch Thai basil or coriander
- 1 lime cut in wedges or cheeks, to serve
- steamed jasmine rice, to serve
Coconut dressing
- 100ml coconut cream
- 1 garlic clove, crushed
- 3 tbsp fish sauce
- 1 tsp sugar
- juice 1 lime
- 1 bird's eye chilli, finely diced
Instructions
- STEP 1
Run a potato peeler down either side of the beans to remove any stringy bits. Cut into strips using a bean slicer, or on the diagonal into 2cm pieces. Cook the beans in simmering salted water for 4 mins or until tender but still bright green. Drain and put in a bowl with the chilli, shallots, lemongrass and ginger. Pull the chicken breasts into shreds using your fingers and add to the bowl.
- STEP 2
Make the dressing. Mix the coconut with the garlic, fish sauce, sugar, lime and chilli. Tear the mint and Thai basil over the chicken and toss everything together. Pile onto a plate and pour over the dressing. Serve with the lime to squeeze over and jasmine rice.
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