Chicken Salad Puffs
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.
Servings: 36 Puffs
Ingredients
- 1 sheet Pepperidge Farm Puff Pastry
- 2 tbsp butter
- 1 tsp kosher salt
- 3 chicken breasts
- salt and pepper
- 1/2 cup celery finely chopped
- 1/2 cup red grapes quartered
- 1 tbsp onion minced
- 1/2-3/4 cup mayonnaise
- 1/2 tsp kosher salt
- 1/2 tsp Tony Chachere’s Original Creole Seasoning
Instructions
- 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.
Nutrition
Calories: 88kcal | Carbohydrates: 4g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 162mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg