This classic Thai chicken and bean salad is tossed with a coconut dressing. It's unique, nutritious, and oh so delicious!
5 from 5 votes
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Servings 4
Ingredients
1lbboneless skinless chicken breast
1/2tablespoonsalt
1/2lbfresh green beans, trimmed
1/2tablespoonsalt
1/4cupunsweetened coconut flakes
1red chile, seeded and thinly sliced
For the Dressing:
1/2cupcanned coconut cream or milk
2teaspoonschili paste, preferably roasted
2clovesgarlic, minced
2tablespoonsfresh lime juice
1tablespoonfish sauce
1tablespoonsugar
For the Toppings:
2tablespoonsFrench fried onions
3tablespoonsroasted peanuts, crushed
Instructions
Bring a small saucepan filled with water to a boil. Add 1/2 tablespoon of salt along with the chicken and bring to a boil. Reduce the heat to medium, cover, and simmer the chicken until it is cooked through, about 12 minutes. Remove the chicken from the pan, discarding the liquid, allow it to cool and then cut it into 1/4 inch cubes. Set aside.
Bring another saucepan filled with water to a boil and add 1/2 tablespoon salt. Add the green beans and blanch them for about 1 minute until barely tender and still crisp. Immediately drain the liquid and let the beans cool under cold running water. Cut the beans into 1/4 inch pieces and set aside.
In a dry frying pan over medium heat, toast the coconut flakes, stirring to prevent burning, until light golden brown, 1-2 minutes. Set aside.
To make the dressing combine all the dressing ingredients and stir until the sugar dissolves.Place the chicken and beans in a large bowl and add the dressing. Toss to mix and thoroughly coat the chicken and beans. Add the toasted coconut, French fried onions, and peanuts and toss again until combined.Serve hot or cold as a light meal with a carb of your choice or as a side.