Thai Chicken Salad Croustades
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This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per Piece: about | - |
| cal | 28 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 2 g |
| fibre | 0 |
| chol | 5 mg |
| sodium | 64 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 10 |
| vit C | 2 |
| folate | 2 |
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.
Ingredients
- 1 chicken breast, boneless, skinless, (6 oz/175 g)
- 2 tbsp crunchy peanut butter
- 2 tbsp light mayonnaise
- 1 tbsp chopped fresh coriander
- 1 tsp grated lime rind
- 1 tbsp lime juice
- 1 tsp hot garlic chili sauce or hot pepper sauce
- 1/4 tsp salt
- 1/4 tsp 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
- Keywords : Thai; Appetizers; Chicken; Peanut butter; Boil; Mayonnaise; Limes;
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