Thai Chicken Salad Croustades

Thai Chicken Salad Croustades Author: Canadian Living Credits: Thai Chicken Salad Croustades

These chicken salad bites are a fusion of Thai flavours – peanut, lime and a bit of heat from chili sauce. You can double the chicken salad recipe and use to fill party sandwiches.

  • Portion size 24 servings

Ingredients

  • 1 chicken breast, boneless, skinless (6 oz/175 g)
  • 2 tablespoons crunchy peanut butter
  • 2 tablespoons light mayonnaise
  • 1 tablespoon chopped fresh coriander
  • 1 teaspoon grated lime rind
  • 1 tablespoon lime juice
  • 1 teaspoon hot garlic chili sauce
  • 1 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 carrots grated
  • 2 green onions finely chopped
  • 1 pkg (14 oz/40 g) croustades (24 crispy shells)
  • 24 coriander leaves

Method

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.

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.)

Place heaping 1 tsp (5 mL) chicken salad in each croustade; garnish with coriander leaf.

Nutritional facts Per Piece: about

  • Sodium 64 mg
  • Protein 2 g
  • Calories 28.0
  • Total fat 1 g
  • Cholesterol 5 mg
  • Saturated fat trace
  • Total carbohydrate 2 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Thai Chicken Salad Croustades

Login