Thai shredded chicken & runner bean salad

30-60 minutes 4 servings 400 kcal or less al fresco recipe chicken breast chicken breasts chicken recipe green bean recipe low fat recipe mains picnic recipe runner bean runner beans salad recipe shallot shallots summer summer recipe

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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

100ml coconut cream

1 garlic clove , crushed

3 tbsp fish sauce

1 tsp sugar

juice 1 lime

1 bird's eye chilli , finely diced

Method

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.