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Thai Shredded Chicken And Runner Bean Salad

VIEWS 12

Energy (kcal) - 75

Protein (g) - 10.5

Carbohydrate (g) - 5

Fat (g) - 3.8

Khyati's Health-O-Meter Says:

Eating this salad is a super-convenient way to work in a couple of servings of vegetables as well as meet enough protein requirement needed. It is also an effective way to curb hunger pangs.

INGREDIENTS:

  • Green beans - 50 g
  • Shredded chicken - 50 g
  • Red chilli finely sliced - 2
  • Shallots, finely sliced - 50 g
  • Lemongrass, finely chopped - 1/2 tsp 
  • Ginger - 1 tsp
  • Mint leaves - a  handful
  • Coriander leaves - a handful
  • Lemon juice - 1/2 tsp
  • Garlic, crushed - 2 clove
  • Fish sauce (low sodium) - 2 tsp

DIRECTIONS:
Step 1 Cut the beans into smaller pieces. Step 2 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 chili, shallots, lemongrass, and ginger. Pull the chicken breasts into shreds using your fingers and add to the bowl. Step 3 Make the dressing. Mix garlic, fish sauce, lime, and chilli. Tear the mint and coriander leaves over the chicken and toss everything together. Pile onto a plate and pour over the dressing. Serve with the lime.
  • Recipe Category:
  • Chicken
    Recipe Title:

    Thai Shredded Chicken And Runner Bean Salad

    Recipe Views:
    12
    Recipe Type:
    Non Veg
    Recipe Kcal:
    75

    Energy
    (kcal)

    10.5

    Protein
    (g)

    5

    Carbohydrate
    (g)

    3.8

    Fat
    (g)

    Khyati's
    Health-O-Meter Says:

    Eating this salad is a super-convenient way to work in a couple of servings of vegetables as well as meet enough protein requirement needed. It is also an effective way to curb hunger pangs.

    INGREDIENTS:

    • Green beans - 50 g
    • Shredded chicken - 50 g
    • Red chilli finely sliced - 2
    • Shallots, finely sliced - 50 g
    • Lemongrass, finely chopped - 1/2 tsp 
    • Ginger - 1 tsp
    • Mint leaves - a  handful
    • Coriander leaves - a handful
    • Lemon juice - 1/2 tsp
    • Garlic, crushed - 2 clove
    • Fish sauce (low sodium) - 2 tsp

    DIRECTIONS:
    Step 1 Cut the beans into smaller pieces. Step 2 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 chili, shallots, lemongrass, and ginger. Pull the chicken breasts into shreds using your fingers and add to the bowl. Step 3 Make the dressing. Mix garlic, fish sauce, lime, and chilli. Tear the mint and coriander leaves over the chicken and toss everything together. Pile onto a plate and pour over the dressing. Serve with the lime.
    Recipe Title: Thai Shredded Chicken And Runner Bean Salad
  • Recipe Category: Chicken
  • Recipe Views: 12
    Recipe Type: Non Veg
    Recipe Kcal:

    Energy 75 (kcal), Protein 10.5 (g), Carbohydrate 5 (g), fat 3.8 (g).





    Khyati's
    Health-O-Meter Says:

    Eating this salad is a super-convenient way to work in a couple of servings of vegetables as well as meet enough protein requirement needed. It is also an effective way to curb hunger pangs.

    INGREDIENTS:

    • Green beans - 50 g
    • Shredded chicken - 50 g
    • Red chilli finely sliced - 2
    • Shallots, finely sliced - 50 g
    • Lemongrass, finely chopped - 1/2 tsp 
    • Ginger - 1 tsp
    • Mint leaves - a  handful
    • Coriander leaves - a handful
    • Lemon juice - 1/2 tsp
    • Garlic, crushed - 2 clove
    • Fish sauce (low sodium) - 2 tsp

    DIRECTIONS:
    Step 1 Cut the beans into smaller pieces. Step 2 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 chili, shallots, lemongrass, and ginger. Pull the chicken breasts into shreds using your fingers and add to the bowl. Step 3 Make the dressing. Mix garlic, fish sauce, lime, and chilli. Tear the mint and coriander leaves over the chicken and toss everything together. Pile onto a plate and pour over the dressing. Serve with the lime.

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    Thai Shredded Chicken And Runner Bean Salad - BY KHYATI RUPANI

    10 FEB 2018
    VIEWS 12

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