Thai Chicken Salad Appetizers

(12)
  5 reviews
  • 20|min prep time
  • 1|hr|30|min total time
  • 9 ingredients
  • 36 servings

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

Directions

  1. 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. 2 Bake 5 to 7 minutes or until golden brown. Brush with butter mixture. Cool completely, about 30 minutes.
  3. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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