|Thai Chicken Salad Croustades
1 large boneless skinless chicken breast
|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 refridgerate for up to 24 hours.) Place heaping 1 tsp chicken salad in each croustade; garnish with coriander leaf.
Makes 24 pieces.
Source: Canadian Living Magazine 2006