What you'll need200g green beans1 red chilli, deseeded and sliced1 lemongrass, finely sliced2 shallots, finely sliced2 cm piece of ginger, grated2 cooked, skinless chicken breastsLarge bunch of coriander or Thai basilSmall bunch of mint leavesLime wedges, to serveJasmine rice, to serveFor the Dressing100ml coconut cream1 crushed garlic clove3 tbsp fish
What you'll need
- 200g green beans
- 1 red chilli, deseeded and sliced
- 1 lemongrass, finely sliced
- 2 shallots, finely sliced
- 2 cm piece of ginger, grated
- 2 cooked, skinless chicken breasts
- Large bunch of coriander or Thai basil
- Small bunch of mint leaves
- Lime wedges, to serve
- Jasmine rice, to serve
For the Dressing
- 100ml coconut cream
- 1 crushed garlic clove
- 3 tbsp fish sauce
- 1 red chilli, finely diced
- 1 lime, juice only
- 1 tsp sugar
Time: 30 mins
Cut the beans into 2 cm strips, then toss into a bowl of simmering water for about 4 minutes - you want them a little tender, but still a nice bright green colour. Drain, then add to a large bowl with the lemongrass, ginger, shallots, and chilli. Shred the chicken breast with your fingers, and add to the bowl as well.
Make the dressing by stirring all of the ingredients together, and seasoning to taste. Tear and then toss the herbs over the chicken, pour the dressing over the top, and serve with lime wedges and jasmine rice. Simple, yet utterly perfect!
For the perfect wine pairing, crack open a bottle of the refreshing Sherrah 'White et al' 2018. This dish and this tangy white blend pairing is going to work like a dream! Yum!
There you have it -- a special recipe for Thai Chicken Salad!
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