- Serving: 4
Nutrition facts (per portion)
- Calories: 214
- Fat Content: 11g
- Saturated Fat Content: 8g
- Carbohydrate Content: 6g
- Sugar Content: 5g
- Fiber Content: 1g
- Protein Content: 23g
- Sodium Content: 2.31g
Thai shredded chicken & runner bean salad
Ingredients
- 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
- shallot - 2 shallots, finely sliced
- lemongrass - 1 lemongrass, finely sliced
- ginger - 2cm piece ginger, shredded
- chicken-breast - 2 cooked, skinless chicken breasts
- mint - small bunch mint leaves
- coriander - large bunch Thai basil or coriander
- lime - 1 lime cut in wedges or cheeks, to serve
- rice - steamed jasmine rice, to serve
- coconut-cream - 100ml coconut cream
- garlic-clove - 1 garlic clove, crushed
- fish-sauce - 3 tbsp fish sauce
- sugar - 1 tsp sugar
- lime - juice 1 lime
- chilli - 1 bird's eye chilli, finely diced
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.
Thai recipe for 4 people, takes only 5 mins; recipe has runner bean, red chilli, shallot, lemongrass, ginger, chicken breast, mint, coriander, lime, rice, coconut cream, garlic clove, fish sauce, sugar, lime and chilli.
Add to Favourites
