THAI SHREDDED CHICKEN & RUNNER BEAN SALAD

Thai shredded chicken & runner bean salad image

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

Provided by Lulu Grimes

Time 35m

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 2.31 milligram of sodium