Thai Chicken Salad Appetizer w/ vegetarian option (Pillsbury)
Prep time
Cook time
Total time
Serves: 12-14
  • 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.
  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.
Recipe by Family Fresh Meals at