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Thai Chicken Salad Appetizer w/ vegetarian option (Pillsbury)

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  • 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.


  • 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.