Honey Mustard Chicken Salad Napoleons
Elevate your appetizer game with these irresistible Honey Mustard Chicken Salad Napoleons, a show-stopping dish that combines crisp, golden puff pastry with a flavorful, creamy chicken salad. This recipe layers tender, skillet-seared chicken breast in a luscious dressing made with honey, Dijon mustard, mayonnaise, and Greek yogurt, complemented by the crunch of diced celery and the zing of red onion. Fresh parsley and peppery baby arugula add a burst of color and freshness between flaky pastry layers. Perfect as an elegant starter or light main dish, these savory napoleons are as stunning to serve as they are delicious to eat. Quick to prepare and ideal for entertaining, this recipe is a crowd-pleaser that brings gourmet flair to your table.
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Recipe Information
Ingredients
- 1 package puff pastry sheets
- 2 pieces chicken breast
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 3 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 2 pieces celery stalks
- 0.5 pieces red onion
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
- 1 piece egg
- 1 cup baby arugula
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Thaw the puff pastry sheet according to the package instructions. Once thawed, roll it out slightly on a floured surface and cut it into 8 equal rectangles.
Place the puff pastry rectangles on the prepared baking sheet. Beat the egg with 1 tablespoon of water to create an egg wash, and lightly brush it over the pastry pieces.
Bake the puff pastry for 12-15 minutes, or until golden and puffed. Remove from the oven and let cool completely.
While the puff pastry bakes, prepare the chicken. Season the chicken breasts with salt and black pepper. Heat olive oil in a skillet over medium heat, and cook the chicken for 6-7 minutes per side, or until fully cooked. Remove from the skillet and let cool before shredding into bite-sized pieces.
Finely dice the celery stalks and red onion. Chop the parsley. In a large bowl, combine shredded chicken, celery, red onion, and parsley.
In a separate bowl, whisk together the honey, Dijon mustard, mayonnaise, Greek yogurt, salt, and black pepper. Pour this dressing over the chicken mixture and toss until evenly coated.
To assemble the Napoleons, place one puff pastry rectangle on a plate. Add a layer of the chicken salad mixture, a few leaves of baby arugula, and then top with another puff pastry rectangle. Repeat for the remaining pieces.
Serve immediately or refrigerate for up to 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
3907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.7 g | 320% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 5156 mg | 224% | |
| Total Carbohydrate | 319.5 g | 116% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 48.5 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 258 mg | 20% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1768 mg | 38% | |
*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.
