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 min
  • total time 1 hr 30 min
  • ingredients 9
  • servings 36

Ingredients

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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Appetizer
    Calories
    90
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    90mg
    90%;
    Total Carbohydrate
    6g
    6%
    (Dietary Fiber
    0g
    0%
      Sugars
    0g
    0%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 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 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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