Thai Chicken Salad Appetizers

Thai Chicken Salad Appetizers

Creamy peanut sauce, cooked chicken, and seasonings atop refrigerated pie crust blend perfectly in this Asian-inspired appetizer.

Prep Time

20

Minutes

Total Time

1:30

Hr:Mins

Makes

36

appetizers

1
tablespoon butter, melted
1
teaspoon hot pepper sauce
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
2 1/2
cups finely chopped cooked chicken
1/3
cup Thai peanut sauce (from 11.5-oz bottle)
1/3
cup mayonnaise
1/3
cup finely chopped green onions
1/3
cup finely chopped red bell pepper
Fresh thyme leaves, if desired
  1. Heat oven to 450┬░F. In small bowl, mix butter and hot pepper sauce. Remove crusts from pouches; place on work surface. Cut crusts into 2-inch squares; place on ungreased cookie sheet.
  2. Bake 5 to 7 minutes or until golden brown. Brush with butter mixture. Cool completely, about 30 minutes.
  3. In large bowl, mix chicken, peanut sauce, mayonnaise, onions and bell pepper. Top each pastry square with about 1 tablespoon chicken mixture; garnish with thyme. Refrigerate 30 minutes or until cold.
Makes 36 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Look for the peanut sauce in the Asian food section of the supermarket.
Tip
For a bit of extra spice, add a few drops of hot pepper sauce to the chicken mixture.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 90
    • (Calories from Fat 60),
  • Total Fat 6g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 75mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.