Name: Thai shredded chicken & runner bean salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Cuisine: Thai
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; 100ml coconut cream; 1 garlic clove crushed; 3 tbsp fish sauce; 1 tsp sugar; juice 1 lime; 1 bird's eye chilli finely diced

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Thai shredded chicken & runner bean salad

Thai shredded chicken & runner bean salad

Lulu Grimes

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Serves 4

More effort

Prep: 30 mins

Cook: 5 mins

A star rating of 5 out of 5.24 ratingsRate

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This low-fat yet satisfying salad is full of authentic Asian flavour and will add plenty of zing to al fresco dining

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A star rating of 4.3 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal214
fat11g

low
saturates8g
carbs6g
sugars5g
fibre1g
protein23g
salt2.31g

Method

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.

Recipe from Good Food magazine, June 2010

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A star rating of 5 out of 5.24 ratings

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