Thai Chicken Salad Appetizer w/ vegetarian option (Pillsbury)
Servings: 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
- 1/3 cup mayonnaise
- 1/3 cup Thai peanut sauce from 11.5-oz bottle
- 1/3 cup finely chopped green onion
- 1/3 cup finely chopped red bell pepper
- Fresh thyme leaves for garnish- if desired.
Instructions
- Heat oven to 450 degrees. In a small bowl, mix butter and hot pepper sauce.
- Remove crust from pouches and place on work surface.
- Cut crusts into 2 inch squares. Place on ungreased cookie sheet.
- Bake 5-7 minutes or until golden brown. Brush with butter mixture. Cool completely, about 30 minutes.
- Chop your bell pepper and onion.
- In a large bowl, mix chicken, peanut sauce, mayonnaise, onions and bell pepper.
- Top each pastry square with about 1 tbsp of chicken mixture. Garnish with thyme. Refrigerate 30 minutes or until cold.