Thai Chicken Salad

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Allison: DAYUM that lookz gud
One of the best salads I've ever made!


350g yellow beans, "topped and tailed"
1 tsp finely grated lime rind
2 tbsp lime juice
1 tbsp brown sugar
1 clove garlic, minced
1 tbsp veg oil
1/2 cup freshly chopped mint (I only had about 1.5 tbsp)
2 tsp sweet chili sauce
1 tbsp fish sauce
3 cups cooked shredded chicken (i got just the 'breasts' from one of "yesterday's" rotisserie chickens at the grocery store - about $3.50!
1 cup (or to your taste) chopped fresh coriander
250g cherry tomatoes (if you use regular, deseed first)
snap peas
1 small red thai chilli chopped finely (I used flakes)


Boil, steam, or microwave beans until almost tender (about 4-5 minutes). Rinse under cold water, drain. Meanwhile combine rind, juice, sugar, garlic, oil, mint and sauces in large bowl. Add beans, chicken, coriander, tomato - toss gently to combine.

- Australian Women's Weekly

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