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| Thai Chicken Salad Croustades |
1 chicken breast, boneless, skinless, (6 oz/175 g)
2 tbsp (30 mL) crunchy peanut butter
2 tbsp (30 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) salt
1/4 tsp (1 mL) 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.
