Tested till perfect Thai Chicken Salad Croustades
Photography by Matthew Kimura

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2006

Recipe4 out of 5 based on 17 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24


  • 1 1chicken breast, boneless, skinlesschicken breasts, boneless, skinless, (6 oz/175 g)
  • 2 tbsp 2tbspcrunchy peanut butter
  • 2 tbsp 2tbsplight mayonnaise
  • 1 tbsp 1tbspchopped fresh coriander
  • 1 tsp 1tspgrated lime rind
  • 1 tbsp 1tbsplime juice
  • 1 tsp 1tsphot garlic chili sauce or hot pepper sauce
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 1carrotcarrots, grated
  • 2 2green oniongreen onions, finely chopped
  • 1 pkg (1.4 oz/40 g) 1pkg (1.4 oz/40 g)croustadescroustades, (24 crispy shells)
  • 24 24coriander leafcoriander leaves
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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 Information Per Piece: about

cal 28 pro 2g total fat 1g sat. fat 0
carb 2g fibre 0 chol 5mg sodium 64mg

% RDI:

iron 1 vit A 10 vit C 2 folate 2
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