Thai shredded chicken & runner bean salad

Thai shredded chicken & runner bean salad

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(16 ratings)

Prep: 30 mins Cook: 5 mins

More effort

Serves 4
This low-fat yet satisfying salad is full of authentic Asian flavour and will add plenty of zing to al fresco dining

Nutrition and extra info

Nutrition: per serving

  • kcal214
  • fat11g
  • saturates8g
  • carbs6g
  • sugars5g
  • fibre1g
  • protein23g
  • salt2.31g
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  • 200g runner beans (or any other green bean), topped and tailed
    Runner bean

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2000 years, and are a popular garden…

  • 1 red chilli, halved and finely sliced, use a bird's eye chilli for more heat
  • 2 shallots, finely sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 lemongrass, finely sliced
  • 2cm piece ginger, shredded



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 cooked, skinless chicken breasts
  • small bunch mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • large bunch Thai basil or coriander
  • 1 lime cut in wedges or cheeks, to serve



    The same shape, but smaller than…

  • steamed jasmine rice, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Coconut dressing

  • 100ml coconut cream
  • 1 garlic clove, crushed
  • 3 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • juice 1 lime



    The same shape, but smaller than…

  • 1 bird's eye chilli, finely diced



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…


  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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Comments, questions and tips

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30th May, 2011
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!
18th Sep, 2010
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.
6th Aug, 2010
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.
11th Jul, 2010
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.
11th Jun, 2010
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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