Chicken Salad Puffs
Elevate your appetizer game with these delightful Chicken Salad Puffs—an irresistible combination of buttery, golden puff pastry and a refreshing, wholesome chicken salad filling. Perfect for brunches, parties, or light lunches, these handheld bites feature flaky pastry shells filled with tender diced chicken, crisp celery, sweet red grapes, and toasted almonds, all tossed in a creamy, herby dressing with a zesty hint of lemon. Easy to prepare yet impressively elegant, these puffs are baked to perfection in just 20 minutes and assembled with ease for a satisfying, flavor-packed treat. Serve them fresh out of the oven for maximum crispiness or chill them for a cool and refreshing snack. Whether you're hosting or enjoying a quiet meal, these charming Chicken Salad Puffs are sure to steal the show.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 2 cups Cooked chicken breast
- 0.5 cups Mayonnaise
- 1 cup Celery
- 0.5 cups Red grapes, halved
- 0.25 cups Sliced almonds
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 Egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Thaw the puff pastry sheets according to the package instructions and gently roll them out on a lightly floured surface.
Using a round cutter (about 3 inches in diameter), cut out circles from the pastry sheets. Re-roll scraps as needed. You should get about 16 circles total.
Score a smaller circle inside each pastry round (do not cut all the way through) to create an edge. This will help the pastry puff up with a defined center.
Brush the top of each pastry round with the beaten egg to give them a golden sheen during baking.
Place the pastry rounds on the prepared baking sheet and bake for 15–20 minutes, or until puffed and golden brown. Remove from the oven and let cool completely.
While the pastry shells cool, prepare the chicken salad filling. In a large mixing bowl, combine the cooked chicken breast (shredded or diced), mayonnaise, celery (finely chopped), red grapes (halved), sliced almonds, parsley, lemon juice, salt, and black pepper. Mix until all ingredients are evenly coated.
Once the pastry rounds are cool, carefully use a knife to press down or remove the scored inner circle to create a well for the filling.
Spoon the chicken salad mixture into the center of each puff pastry shell.
Serve immediately for the crispiest texture, or chill for up to 2 hours before serving.
Nutrition Facts
Calories |
2349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.2 g | 202% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 2334 mg | 101% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 16.7 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 255 mg | 20% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 976 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
