Thai Chicken Salad Appetizer w/ vegetarian option (Pillsbury)

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A simple appetizer that will impress your guests! 

Super yummy Thai Chicken Appetizer

It’s Finger Food Friday! I was super excited to give this appetizer a try.

 

Thai food is a love of mine.

 

The Thai Chicken Salad Appetizer recipe was simple to make and tasted great. The only complaint I had was about the pie crust it sits on.

 

On taste only, the pie crust was AMAZING. But it wasn’t very sturdy.

 

So with one bite into the appetizer, the pasty fell apart, leaving you with a hand full of chicken (or in our case, chickenless chicken :) Next time I might double up the crusts.

 

The chicken mixture would also taste great any crackers, toasted bread or even cucumber slices! Hope you enjoy! 

XO – Corey

 

Here is what you need: Makes 25-30 appetizers

1 Tbsp butter

1 tsp hot pepper sauce

1 box of refrigerated pie crust (15oz), softened as directed on box

2.5 cups finely chopped cooked chicken (or vegetarian fake chicken)

1/3 cup mayonnaise

1/3 cup finely chopped green onion

1/3 cup Thai peanut sauce (from 11.5-oz bottle)

1/3 cup finely chopped red bell pepper

Fresh thyme leaves for garnish- if desired.

1. Heat oven to 450 degrees. In a small bowl, mix butter and hot pepper sauce.

2. Remove crust from pouches and place on work surface. 

 

3. Cut crusts into 2 inch squares. Place on ungreased cookie sheet.

 

4. Bake 5-7 minutes or until golden brown. Brush with butter mixture. Cool completely, about 30 minutes. 

5. Chop your bell pepper and onion.

6. In a large bowl, mix chicken, peanut sauce, mayonnaise, onions and bell pepper. 

7. Top each pastry square with about 1 tbsp of chicken mixture. Garnish with thyme. Refrigerate 30 minutes or until cold.

Little D wasn’t digging the pie crust, but loved the Thai Chicken mixture :) 

 
 
 
 
 
 
 
 
 
 
 
Thai Chicken Salad Appetizer w/ vegetarian option (Pillsbury)
 
Prep time
Cook time
Total time
 
Serves: 12-14
Ingredients
  • 1 Tbsp butter
  • 1 tsp hot pepper sauce
  • 1 box of refrigerated pie crust (15oz), softened as directed on box
  • 2.5 cups finely chopped cooked chicken (or vegetarian fake chicken)
  • ⅓ cup mayonnaise
  • ⅓ cup Thai peanut sauce (from 11.5-oz bottle)
  • ⅓ cup finely chopped green onion
  • ⅓ cup finely chopped red bell pepper
  • Fresh thyme leaves for garnish- if desired.
Instructions
  1. Heat oven to 450 degrees. In a small bowl, mix butter and hot pepper sauce.
  2. Remove crust from pouches and place on work surface.
  3. Cut crusts into 2 inch squares. Place on ungreased cookie sheet.
  4. Bake 5-7 minutes or until golden brown. Brush with butter mixture. Cool completely, about 30 minutes.
  5. Chop your bell pepper and onion.
  6. In a large bowl, mix chicken, peanut sauce, mayonnaise, onions and bell pepper.
  7. Top each pastry square with about 1 tbsp of chicken mixture. Garnish with thyme. Refrigerate 30 minutes or until cold.
 
 
 
 

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