Thai Chicken Salad Croustades

175 g chicken breast, boneless
1 onion, coarse chopped
2 sprigs parsley
1 tsp dried mixed herbs
2 tsp SIDS SALT & PEPPER
2 tsp chicken stock powder
2 tbsp crunchy peanut butter
2 tbsp SIDS RASPBERRY HONEY MAYO
1 tbsp chopped fresh coriander
1 tsp grated lime rind
1 tbsp lime juice
1 tsp hot garlic chilli sauce
½ tsp SIDS SALT & PEPPER
1 carrot, grated
2 spring onions, finely chopped
1 pkt (40 g) croustades
24 coriander leaves

Remove the skin from the chicken and set aside.
In a pot, cover the chicken with water then add onion, parsley, mixed herbs, SIDS SALT & PEPPER and chicken stock powder then cover and bring to boil. Reduce heat and simmer, turning once, until chicken is no longer pink inside and juices run clear, about 15 minutes. Drain and let cool, then dice. (Blitz the remaining solids and liquids then freeze for future use as a soup base.)
Place chicken skin between 2 sheets of baking paper and roll thin and flat. Place everything between 2 steel oven dishes then put in the oven at about 170°C for 8 minutes until crispy. Remove from oven and sprinkle with SIDS SALT & PEPPER then set aside to cool.
In large bowl, whisk together peanut butter, SIDS RASPBERRY HONEY MAYO, coriander, lime rind & juice, chilli sauce and SIDS SALT & PEPPER. Add chicken, carrot and spring onions then stir to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place 1 heaped teaspoon of chicken salad in each croustade and garnish with coriander leaf and a piece of crunchy chicken skin.