- Cook Time: 30 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 214
- Carbohydrate Content: 6g
- Fat Content: 11g
- Fiber Content: 1g
- Protein Content: 23g
- Saturated Fat Content: 8g
- Sodium Content: 2.31g
- Sugar Content: 5g
Thai shredded chicken & runner bean salad Recipe
Thai shredded chicken & runner bean salad is a Thai recipe for 4 people, takes only 5 mins; recipe has runner bean, red chilli and shallot.
Ingredients
- Coriander - large bunch Thai basil or coriander
- Garlic Clove - 1 garlic clove, crushed
- Chicken Breast - 2 cooked, skinless chicken breasts
- Runner Bean - 200g runner beans (or any other green bean), topped and tailed
- Red Chilli - 1 red chilli, halved and finely sliced, use a bird's eye chilli for more heat
- Mint - small bunch mint leaves
- Sugar - 1 tsp sugar
- Lime - 1 lime cut in wedges or cheeks, to serve
- Chilli - 1 bird's eye chilli, finely diced
- Shallot - 2 shallots, finely sliced
- Ginger - 2cm piece ginger, shredded
- Fish Sauce - 3 tbsp fish sauce
- Lemongrass - 1 lemongrass, finely sliced
- Rice - steamed jasmine rice, to serve
- Coconut Cream - 100ml coconut cream
Instructions
- 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.
- 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.