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Thai shredded chicken & runner bean salad

Thai shredded chicken & runner bean salad

A star rating of 5 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
low infat11g


  • 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


  • 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.

Recipe from Good Food magazine, June 2010

Goes well with


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A star rating of 5 out of 5.18 ratings

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