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Thai Chicken Salad Appetizers

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Created Jul 9, 2015
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Ingredients

  • 1 tbsp (15 mL) butter, melted
  • 1 tsp (5 mL) hot pepper sauce
  • 1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box
  • 2 1/2 cups (625 mL) finely chopped cooked chicken
  • 1/3 cup (75 mL) Thai peanut sauce
  • 1/3 cup (75 mL) mayonnaise
  • 1/3 cup (75 mL) finely chopped green onions
  • 1/3 cup (75 mL) finely chopped red pepper
  • Fresh thyme leaves, if desired

Steps

  •  
    1
    Heat oven to 450ºF. 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 baking 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 pepper. Top each pastry square with about 1 tablespoon chicken mixture; garnish with thyme. Refrigerate 30 minutes or until cold.

Expert Tips

  • Tip 1
    Tip: Look for the peanut sauce in the Asian food section of the supermarket.
  • Tip 2
    Tip: 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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