Thai Chicken Salad Sandwiches
- 1 chicken breast
- lime, juiced
- olive oil
- 1-2 tablespoon whiskey
- salt and pepper to taste
- 2-3 tablespoon chopped fresh chives
- 3-4 tablespoon chopped fresh flat leaf parsley (I think cilantro would also be good)
- 3-4 tablespoon chopped fresh basil
- handful of grape tomatoes, sliced in half
- 1/4 cup mayonnaise
- 1/3 cup Thai peanut sauce
- splash of whiskey
- splash of lime juice
- Coat chicken breast with oil, then season with salt and pepper to taste and drizzle with the juice of 1/2 of a lime and a couple tablespoons whiskey. Broil 4 min on each side. Reduce oven heat to 375 and cook for approx 8 min. more on each side (until just done). Cube or shred as preferred. Saved juices for final seasoning.
- Mix in remaining ingredients and adjust for taste. I ended up adding more peanut sauce and some of the pan juices at the end. Serve as a sandwich. It's tasty on cinnamon raisin bread and even better wrapped in fried corn tortillas (which also has the advantage of making it wheat/gluten free).
chicken, lime, olive oil, whiskey, salt, fresh chives, flat leaf parsley, fresh basil, handful of grape tomatoes, mayonnaise, peanut sauce, whiskey, lime juice
Taken from www.epicurious.com/recipes/member/views/-thai-chicken-salad-sandwiches-1223105 (may not work)