Thai Chicken Salad Croustades

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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:

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%

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.


Source

Canadian Living Magazine: December 2006




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