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Thai Chicken Salad Appetizers

  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 36
  • Save
    2K
  • Pinterest
    92
  • Print
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Creamy peanut sauce, cooked chicken, and seasonings atop refrigerated pie crust blend perfectly in this Asian-inspired appetizer. MORE + LESS -

Ingredients

1
tablespoon butter, melted
1
teaspoon Frank's™ RedHot™ Original cayenne 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

Steps

Hide Images
  • 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.

Expert Tips

Look for the peanut sauce in the Asian food section of the supermarket.

For a bit of extra spice, add a few drops of hot pepper sauce to the chicken mixture.

Nutrition Information

Nutrition Facts

Serving Size: 1 Appetizer
Calories from Fat
60
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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