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This is one of my favorite potluck dishes. It can be made ahead of time, and it’s always a party pleaser. If I’m hosting a luncheon, I make chicken salad on homemade croissants, but for potlucks, I like to go mini.
The secret to this appetizer is using Pepperidge Farm Puff Pastry Sheets. They give you the same buttery, flaky goodness of croissants, but in much less time. You don’t have to roll the dough at all. Just unwrap it, unfold it and cut it along the fold lines. Then, cut each strip in half horizontally, and then cut it into 12 squares.
After these puff up in the oven, split and scoop in some yummy chicken salad.
I grilled my chicken today, but you can also bake it or boil it. Or if you’re in a real hurry, you can buy pre-cooked chicken, or even use a rotisserie chicken.
- 1 sheet Pepperidge Farm Puff Pastry
- 2 T butter
- 1 tsp. kosher salt
- 3 chicken breasts (3 cups chopped)
- salt and pepper
- ½ cup celery, finely chopped
- ½ cup red grapes, quartered
- 1 T. onion, minced
- ½ - ¾ cup mayonnaise
- ½ tsp. kosher salt
- ½ tsp. Tony Chachere’s Original Creole Seasoning
Unfold the pastry sheet. With a pizza slicer, cut the sheets along the fold lines into 3 strips.
Cut each strip in half horizontally. Then, cut the strips to make 12 squares. One pastry sheet will yield 36 squares.
Place on a silpat-lined baking sheet. Brush with melted butter and sprinkle with salt. Bake at 400 degrees for 12-14 minutes. Once cooled, cut each square in half.
Season 3 chicken breasts with salt and pepper and grill. Allow to cool and chop.
In a mixing bowl, combine the cooked chicken, celery, grapes, onion, mayo, salt and Tony’s.
Spoon chicken salad onto the bottom half of the cooked pastry square and assemble to make a sandwich.
Secure with a fancy toothpick and arrange on a platter.
Chicken Salad Puffs,
11 comments
1 ping
Leah says:
May 14, 2012 at 14:07 (UTC -7)
I made these for a church function last week! Love them! They were super easy and a big hit! Thanks for the recipe!
zestuous says:
May 28, 2012 at 08:28 (UTC -7)
Super! Thanks for sharing.
The Contessa says:
April 30, 2012 at 14:01 (UTC -7)
The next church potluck lunch, this is mine to share. Thanks for the great idea!
Becky B says:
March 18, 2012 at 22:20 (UTC -7)
Great recipe! I’m going to make these for my sisters baby shower. Where did you get the fancy toothpicks?
zestuous says:
March 19, 2012 at 07:35 (UTC -7)
Thanks Becky. I bought them at Cost Plus World Market: http://www.worldmarket.com/product/index.jsp?productId=3596769
Becky B says:
March 28, 2012 at 18:23 (UTC -7)
Thanks!
Michele says:
February 27, 2012 at 14:28 (UTC -7)
Excellent! Thanks, Christie! I’m thinking this one deserves a special place in my faves box…
Jackie says:
February 21, 2012 at 10:14 (UTC -7)
Love these – hosting a bridal shower in a few weeks and planned to do chicken salad; now I know I will do these mini’s. It fits nicely with the other mini’s I was going to serve.
Lynda Cutchall says:
February 20, 2012 at 19:37 (UTC -7)
What a wonderful idea! I’m having a baby shower in a couple of weeks and will definitely serve these. Thank you
Joan Hayes@chocolate and more says:
February 20, 2012 at 15:02 (UTC -7)
What a smart idea, would be perfect for a party! Pinning!
Ally says:
February 20, 2012 at 14:51 (UTC -7)
Beautiful and yep pretty easy…love it, Christie! xox
Friday FoodGawker Favorites « foodie fabulista says:
March 9, 2012 at 13:21 (UTC -7)
[...] Chicken Salad Puffs These types of bites just excite me. I could eat 100 [...]