Thai shredded chicken & runner bean salad

Lunch with 16 ingredients.

Servings: 4

Total time: 35 minutes

Ingredients

• 1 bird's eye chilli finely diced
• small bunch mint leaves
• 1 lime cut in wedges or cheeks, to serve
• 2 shallots finely sliced
• 1 red chilli halved and finely sliced, use a bird's eye chilli for more heat
• 1 teaspoon sugar
• 1 garlic clove crushed
• 1 lemongrass finely sliced
• steamed jasmine rice to serve
• 3 tablespoon fish sauce
• 200 gram runner beans (or any other green bean), topped and tailed
• 2 cooked, skinless chicken breasts
• large bunch Thai basil or coriander
• juice 1 lime
• 2cm piece ginger shredded
• 100 millilitre coconut cream

Method

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.