This low-fat Thai shredded chicken and runner bean salad is bursting with authentic Asian flavours, making it the perfect zingy addition to any al fresco meal. With the goodness of ginger and garlic, it's a dish that will tantalise your taste buds and keep you coming back for more!
topped and tailed
halved and finely sliced
finely sliced
finely sliced
cut in wedges or cheeks, to serve juice of 1 lime
steamed, to serve
crushed
shredded
cooked, skinless
small bunch of leaves
large bunch
finely diced
Prepare the runner beans by running a potato peeler down both sides to remove any stringy bits. Cut them into strips using a bean slicer, or diagonally into 2cm pieces. Bring a pot of salted water to a simmer and cook the beans for 4 minutes, or until they are tender but still bright green. Drain the beans and transfer them to a large bowl.
Add the finely sliced red chilli, shallots, lemongrass, and shredded ginger to the bowl with the cooked runner beans. Using your fingers, pull the cooked chicken breasts into shreds and add them to the bowl.
In a separate small bowl, prepare the coconut dressing. Combine the coconut cream, crushed garlic, fish sauce, sugar, lime juice, and finely diced bird's eye chilli. Mix well until all ingredients are thoroughly combined.
Tear the mint and Thai basil leaves over the chicken and vegetable mixture in the large bowl. Toss all the ingredients together gently to ensure everything is well combined.
Pile the prepared salad onto serving plates. Pour the coconut dressing generously over each serving. Serve immediately with lime wedges or cheeks on the side for squeezing and a portion of steamed jasmine rice.
For an extra layer of flavour and crunch, lightly toast some desiccated coconut in a dry pan until golden brown, then sprinkle it over the salad just before serving.
If you prefer a milder salad, remove the seeds from the red chilli before slicing, or omit the bird's eye chilli from the dressing.
This salad is also delicious with grilled prawns or firm tofu as an alternative to chicken, making it adaptable for different preferences.