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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

  • Prep: 30 mins
    Cook: 5 mins
  • Serves 4
  • More effort
  • Serves 4
  • More effort
  • Calories 214
  • Carbohydrates 6
  • Saturated Fat 8
  • Sugar 5
  • Protein 23
  • Fat 11
  • Fibre 1
  • Salt 2.31

Nutrition per serving

  • Calories 214
  • Carbohydrates 6
  • Saturated Fat 8
  • Sugar 5
  • Protein 23
  • Fat 11
  • Fibre 1
  • Salt 2.31

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

Method

  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.

  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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