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Thai Chicken Salad Appetizers

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Thai Chicken Salad Appetizers
  • Prep 20 min
  • Total 1 hr 30 min
  • Ingredients 9
  • Servings 36
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Creamy peanut sauce, cooked chicken, and seasonings atop refrigerated pie crust blend perfectly in this Asian-inspired appetizer.
Updated Jan 7, 2010

Ingredients

Steps

  • 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 from the Pillsbury Kitchens

  • tip 1
    Look for the peanut sauce in the Asian food section of the supermarket.
  • tip 2
    For a bit of extra spice, add a few drops of hot pepper sauce to the chicken mixture.

Nutrition Information

90 Calories, 6g Total Fat, 3g Protein, 6g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
90
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
90mg
4%
Potassium
35mg
1%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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