Last updated March 19, 2015
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 tablespoons 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 tablespoon 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.