This low-fat yet satisfying salad is full of authentic Asian flavour and will add plenty of zing to al fresco dining
Prep:30 mins
Serves 4
200g runner beans (or any other green bean), topped and tailed1 red chilli, halved and finely sliced, use a bird’s eye chilli for more heat2 shallots, finely sliced1 lemongrass, finely sliced2cm piece ginger, shredded2 cooked, skinless chicken breastssmall bunch mint leaveslarge bunch Thai basil or coriander1 lime cut in wedges or cheeks, to servesteamed jasmine rice, to serve
STEP 1Run 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 2Make 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.
