Thai Chicken Salad Croustades
Joanne
ingredients
- 1 large boneless skinless chicken breast (6 oz/175 g)
- 2 tbsp (25 mL) crunchy peanut butter
- 2 tbsp (25 mL) light mayonnaise
- 1 tbsp (15 mL) chopped fresh coriander
- 1 tsp (5 mL) grated lime rind
- 1 tbsp (15 mL) lime juice
- 1 tsp (5 mL) hot garlic chili sauce or hot pepper sauce
- 1/4 tsp (1 mL) each salt and pepper
- 1 carrot, grated
- 2 green onions, finely chopped
- 1 pkg (1.4 oz/40 g) croustades (24 crispy shells)
- 24 coriander leaves
directions
- 1
1. In skillet, cover chicken with water; cover and bring to boil. Reduce heat to medium-low; simmer, turning once, until chicken is no longer pink inside, about 15 minutes. Drain and let cool; dice.
- 2
2. In large bowl, whisk together peanut butter, mayonnaise, coriander, lime rind and juice, chili sauce, salt and pepper. Add chicken, carrot and green onions; stir to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
- 3
3. Place heaping 1 tsp (5 mL) chicken salad in each croustade; garnish with coriander leaf.
Source: Joanne
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