Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chicken Salad Puffs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Chicken Salad Puffs are delightful bite-sized sandwiches featuring flaky puff pastry filled with a creamy chicken salad mixture of grilled chicken, celery, grapes, and a flavorful Creole seasoning. Perfect as an appetizer or party snack, they offer a delicious combination of savory, sweet, and tangy flavors wrapped in buttery, golden pastry.

  • Total Time: 45 minutes
  • Yield: 36 servings

Ingredients

Pastry

  • 1 sheet Pepperidge Farm Puff Pastry (thawed)
  • 2 tbsp butter (melted)
  • 1 tsp kosher salt (for sprinkling)

Chicken Salad Filling

  • 3 chicken breasts
  • Salt and pepper (to season chicken)
  • 1/2 cup celery (finely chopped)
  • 1/2 cup red grapes (quartered)
  • 1 tbsp onion (minced)
  • 1/2 to 3/4 cup mayonnaise
  • 1/2 tsp kosher salt
  • 1/2 tsp Tony Chachere’s Original Creole Seasoning

Instructions

  1. Prepare the Puff Pastry: Unfold the thawed puff pastry sheet and using a pizza slicer, cut along the fold lines into 3 strips. Then cut each strip in half horizontally and further slice to create 12 squares per sheet, totaling 36 squares from one sheet.
  2. Bake the Pastry Squares: Place the cut squares on a Silpat-lined baking sheet. Brush all squares with 2 tablespoons of melted butter and sprinkle with 1 teaspoon kosher salt evenly. Bake in a preheated oven at 400°F (204°C) for 12-14 minutes until golden and puffed. Let cool completely before slicing each square horizontally to create a top and bottom half.
  3. Cook and Prepare Chicken: Season the 3 chicken breasts with salt and pepper. Grill them on medium heat until fully cooked (internal temperature 165°F/74°C). Allow the chicken to cool, then chop into small pieces suitable for salad.
  4. Make the Chicken Salad: In a mixing bowl, combine the chopped grilled chicken, finely chopped celery, quartered grapes, minced onion, 1/2 to 3/4 cup mayonnaise, 1/2 teaspoon kosher salt, and 1/2 teaspoon Tony Chachere’s Original Creole Seasoning. Mix well to evenly incorporate all flavors.
  5. Assemble the Puffs: Spoon a generous amount of the chicken salad mixture onto the bottom half of each cooled puff pastry square. Top with the other half to form a sandwich.
  6. Serve: Secure each sandwich with a decorative toothpick for presentation and arrange neatly on a platter for serving.

Notes

  • Make sure the puff pastry is fully thawed before cutting and baking for best puff and texture.
  • You can substitute grilled chicken with rotisserie chicken for a quicker preparation.
  • Adjust the amount of mayonnaise to achieve your preferred creaminess in the chicken salad.
  • For added flavor, consider adding a squeeze of lemon juice or a dash of black pepper to the chicken salad.
  • If you do not have Tony Chachere’s seasoning, substitute with Cajun seasoning or smoked paprika and a pinch of cayenne.
  • Serve these puffs chilled or at room temperature for the best taste and texture.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/chicken-salad-puffs-recipe/