This fresh and zingy chicken and runner bean salad is flavoured with chilli, lime juice and coconut. Perfect as a summer saladas part of a BBQ or as a light main course.
- 2 cooked, skinless chicken breasts, shredded
- 200g runner beans, trimmed and sliced
- 2 shallots
- 1 lemongrass stalk
- 1 chilli
- 1 thumb-sized piece root ginger
- Large handful coriander
- Small handful mint
- 100ml coconut cream
- 1 garlic clove, crushed
- 3 tbsp. fish sauce
- 1 tsp. caster sugar
- Juice of 1 lime
- 1 chilli, finely chopped
Blanch the beans in boiling, salted water for 3-4 minutes. Drain. Thinly slice the shallots, finely slice the lemongrass, thinly slice the chilli (removing the seeds) and finely shred the ginger. Put the beans, chicken, shallots, lemongrass, chilli and ginger into a bowl and toss to combine with half the herbs.
Stir together coconut cream, garlic, fish sauce, sugar, lime and chilli. Pour over the salad ingredients, toss to combine, then top with the rest of the herbs.