350 g cooked chicken, minced OR 350 g Lilydale Applewood smoked chicken, minced
1 stalk celery, trimmed and finely diced (about ½ cup)
1 ½ tsp red Thai curry paste
4 tbsp plain yogurt
2 tbsp mayonnaise
2 tsp lime zest
4 tsp lime juice
2 tbsp cilantro, finely chopped
Platter garnishes: finely diced mango, toasted, crushed peanuts, sprouts, thinly sliced green onions
Mix all of the ingredients together in a bowl and refrigerate until ready to serve. To serve, place the bowl of Thai chicken salad on a medium platter. Add garnishes, along with cucumber rounds, crackers, endive leaves, etc.