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
- Credits : Canadian Living Magazine: December 2006
MethodIn 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
- Iron 1.0
- Folate 2.0
- Vitamin A 10.0
- Vitamin C 2.0