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



Thai shredded chicken & runner bean salad
Ingredients

Coconut dressing

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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