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.
Servings: 24
Ingredients:
Clockwise from left: Smoked Turkey Roll-Ups, Thai Chicken Salad Croustades, Polenta with Sun-Dried Tomato and Olive Relish
Photography by Edward Pond
| Nutritional Info | |
| Per Piece: about | - |
| cal | 28 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 2 g |
| fibre | trace |
| chol | 5 mg |
| sodium | 64 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 10% |
| vit C | 2% |
| folate | 2% |
-
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
Preparation:
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.
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.
Source
Canadian Living Magazine: December 2006
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