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Thai Chicken Salad Appetizers

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Thai Chicken Salad Appetizers
  • Prep Time 20 min
  • Total Time 1 hr 30 min
  • Servings 36
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Creamy peanut sauce, cooked chicken, and seasonings atop refrigerated pie crust blend perfectly in this Asian-inspired appetizer.

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

Directions

  • 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.
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 
No nutrition information available for this recipe
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