Thai shredded chicken & runner bean salad

Latest comments and suggestions

• Maz

  11 June 2010

  Maz rated and commented on this recipe

  

  This was a beautiful and tasty salad. I precooked my chicken by boiling a pan of water, added chopped chilli, chopped garlic and a splash of fish sauce. Add the chicken breasts to the pan and cover with a lid. Take off the heat and the chicken will be cooked in 20 mins. I then followed the recipe to the letter. I used the quantities as above though was only cooking for 2 people and there was none left! I don't think it is enough for 4 people. Will definately be making this again!

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• cakeanyone?

  11 July 2010

  cakeanyone? rated and commented on this recipe

  

  Gorgeous salad. Used fine green beans and only 2 tbspn of fish sauce. Didn't have any lemon grass in and thought it'd be a bit tough in a salad, even finely chopped, so grated zest of lemon instead. Whole thing worked brilliantly.

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• Belkey

  06 August 2010

  Belkey rated and commented on this recipe

  

  Made this for supper last night and it was delicious! I couldn't be bothered to do any rice so just did the ful amount for 2 portions. The only thing was that there was too much dressing, and it was quite sweet so added the juice of 2 limes, would definitely do again though.

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• The Quince Prince

  18 September 2010

  The Quince Prince commented on this recipe

  A tongue tingling array of flavours with a very different dimension depending on whether you use thai basil (aniseedy) or coriander which some how seems hotter. I steamed the chicken while preparing the ingredients in a bog standard steamer. Be fore warned unless the beans are very fine they will require longer cooking but almost any bean will do. Apart from its deliciousness its a great recipe for using those green beans you bought without a specific aim in mind.

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• Loreen

  30 May 2011

  Loreen commented on this recipe

  I love this dish and tried to used the coconut dressing to put on other salad it also taste nice too but without chilli when i used it with other salad. it's really goodfood low fat!

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• mummyd

  01 May 2012

  mummyd rated and commented on this recipe

  

  Used splash of fresh lemon as not keen on lemongrass. Too yummy!!!!

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• onestotry

  08 June 2012

  onestotry rated and commented on this recipe

  

  Made this last night as supper for 2 - really tasty. Didn't have rice so used Thai noodles. Used up all the dressing, it was so good.

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• Randel

  15 June 2012

  Randel rated and commented on this recipe

  

  mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm what more can i say...

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• Darren W

  20 August 2012

  Darren W commented on this recipe

  Made this meal this evening, absolutely fantastic. So simple to throw together. Such a burst of flavours and a big surprise how they all went together. Had a large slab of french bread to soak up the tangy juices afterwards.

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• Anke

  21 August 2012

  Anke rated this recipe

  

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• Darren W

  21 August 2012

  Darren W commented on this recipe

  Cooked this meal this evening, superb. Poached the chicked in simmering water with fish sauce, soy sauce, ginger, garlic, rice wine vinegar and star anise for 10 minutes then left to infuse for another 15 minutes. The flavours just burst through when added to the remaining ingredients. A definite hit with the family.

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• NikNak

  29 August 2012

  NikNak rated this recipe

  

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• Lottien

  03 October 2012

  Lottien rated and commented on this recipe

  

  I followed DarrenW 's suggestion for cooking the chicken and now cook all my chicken like this. It' soooo good! A really delicious light lunch or dinner.

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• em

  19 March 2013

  em rated and commented on this recipe

  

  Beautiful dish!

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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

COCONUT DRESSING

• 100ml coconut cream
• 1 garlic clove , crushed
• 3 tbsp fish sauce
• 1 tsp sugar
• juice 1 lime
• 1 bird's eye chilli , finely diced

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 5 mins

Low-fat

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

COCONUT DRESSING

• 100ml coconut cream
• 1 garlic clove , crushed
• 3 tbsp fish sauce
• 1 tsp sugar
• juice 1 lime
• 1 bird's eye chilli , finely diced

Per serving

214 kcalories, protein 23g, carbohydrate 6g, fat 11 g, saturated fat 8g, fibre 1g, sugar 5g, salt 2.31 g

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