Thai Chicken Salad Croustades



1 chicken breast, boneless, skinless
2 tbsp crunchy peanut butter
2 tbsp light mayonnaise
1 tbsp chopped fresh coriander
1 tsp grated lime rind
1 tbsp lime juice
1 tsp hot garlic chili sauce or hot pepper sauce
1/4 tsp salt
1/4 tsp pepper
1 carrot , grated
2 green onions , finely chopped
1 pkg (1.4 oz) croustades , (24 crispy shells)
24 coriander leaves

1. 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.
2. 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.)
3. Place heaping 1 tsp chicken salad in each croustade; garnish with coriander leaf. This would also be good wrapped in lettuce cups.

Yield: Makes about 24 pieces.

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