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Thai Shredded Chicken and Runner bean Salad

The zingy Thai lime and fish sauce dressing adds a flavour kick to this healthy chicken salad.

Prep: 15 mins
Cook: 15 mins
Serves: 4
    • 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
    • Thumb of ginger, shredded
    • 2 cooked, skinless chicken breasts
    • Small bunch mint leaves
    • Large bunch Thai basil or coriander
    • 1 lime cut in wedges, to serve
    • Steamed jasmine rice, to serve
    • 100ml Blue Dragon Coconut Cream
    • 1 garlic clove, crushed
    • 3 tbsp. Blue Dragon Fish Sauce
    • 1 tsp. sugar
    • Juice 1 lime
    1. Run a potato peeler down either side of the beans to remove any stringy bits.
    2. Cut into strips using a bean slicer, or on the diagonal into 2cm pieces.
    3. Cook the beans in simmering salted water for 4 minutes or until tender but still bright green.
    4. Drain and put in a bowl with the chilli, shallots, lemongrass and ginger.
    5. Pull the chicken breasts into shreds using your fingers and add to the bowl.
    6. Make the dressing. Mix the Coconut Cream with the garlic, Fish Sauce, sugar, lime and chilli.
    7. Tear the mint and Thai basil over the chicken and toss everything together.
    8. Pile onto a plate and pour over the dressing.
    9. Serve with the lime to squeeze over and jasmine rice

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