Thai shredded chicken & runner bean salad

Thai shredded chicken & runner bean salad

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(17 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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25th Aug, 2016
This was chosen because I have a glut of runner beans and it was absolutely delicious and not really "more effort". I followed previous comments and doubled the quantities (except the rice), poached the 4 x chicken breasts in water with lemon and a splash of fish sauce and then later cooked the rice in what had turned into tasty stock. Couldn't get hold of lemongrass or Thai basil so used lemon and coriander as flavourings instead. Lovely meal served with coconut/lime rice (on this site).
7th Sep, 2015
Lovely. I don't bother with rice, so bulk it up a bit with baby corn and mange tout if feeling more hungry
sllyst's picture
14th Sep, 2013
Made this for my friend tonight. I was very dubious when i was putting raw lemongrass and ginger in a bowl but it was amazing! It works beautifully together, the balance is perfect and i can't believe it's low fat. There was plenty for 2 without rice.
19th Mar, 2013
Beautiful dish!
3rd Oct, 2012
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.
21st Aug, 2012
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.
20th Aug, 2012
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.
15th Jun, 2012
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm what more can i say...
8th Jun, 2012
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.
1st May, 2012
Used splash of fresh lemon as not keen on lemongrass. Too yummy!!!!


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3rd Jul, 2013
WAAY too much fish sauce in the dressing. waaay too much!!! try using only a third
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