By Christie Vanover | Published February 20, 2012 | Last Updated December 29, 2022
These chicken salad puffs are one of my favorite potluck dishes. It can be made ahead of time, and it’s always a party pleaser.
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 then in half horizontally 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.
Just mix the cooked chicken with celery, grapes, onion, mayo and some salt and Cajun seasoning.
Then, start building your mini sandwiches. I like to secure them with a little decorative toothpick, especially, if I’m taking these to a party. It helps them hold together better.
If you want, you can make these chicken salad puffs 1-2 days ahead of time. Pre-bake the pastry and store it in a zip-top bag. Make the chicken salad and store it in the fridge.
Then, assemble just before it’s time to serve them. Check out my other appetizer recipes.
Chicken Salad Puffs
- 1 sheet Pepperidge Farm Puff Pastry
- 2 tablespoon butter
- 1 teaspoon kosher salt
- 3 chicken breasts
- salt and pepper
- ½ cup celery finely chopped
- ½ cup red grapes quartered
- 1 tablespoon onion minced
- ½-3/4 cup mayonnaise
- ½ teaspoon kosher salt
- ½ teaspoon 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 2 tablespoons melted butter and sprinkle with salt. Bake at 400F degrees for 12-14 minutes. Once cooled, cut each square in half horizontally.
- 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 squares and assemble to make a sandwich.
- Secure with a fancy toothpick and arrange on a platter.
This estimate was created using an online nutrition calculator