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

Time: 30 mins

Serves: 4



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!

Wine Match

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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