This past weekend I hosted a Christmas Appetizer Party and decided I was going to serve only finger foods. Serving fingers foods made it so much simpler as I did not need to worry about utensils. In fact, most people did not even use a plate but only a napkin.
This healthy Thai Chicken Salad Recipe would be perfect for New Year’s or year-round as a way to use up leftover chicken…
For this recipe, I actually used the chicken from a whole chicken I had roasted for dinner two days earlier.
Ingredients for the Thai Peanut Sauce:
1/4 cup peanut butter
1/4 cup soy sauce
1/3 cup light rice wine vinegar
2 Tablespoons lime juice
1/8 teaspoon ground ginger
red pepper flakes to taste
Combine ingredients from peanut butter to ginger very well. Add red pepper flakes, a few at a time, mix and taste. Adjust to preferred heat.
Ingredients for Thai Chicken Salad (Yield 18):
1 cup cooked chicken, chopped
1/4 cup Thai peanut sauce
2 Tablespoons scallions, minced
1/4 cup red pepper, minced
2 Tablespoons fresh cilantro, chopped
1.5 Tablespoons reduced fat mayonnaise
Whole Grain Crackers
Combine chicken, sauce, mayonnaise, red pepper and cilantro in a bowl with gentle mixing. Spoon onto crackers just prior to serving and garnish with cilantro.
I also served Antipasto Caprese Kabobs at the party and my kids loved them as well!