Veggie Chicken Salad Squares
Elevate your appetizer or lunch game with these irresistible Veggie Chicken Salad Squares! Featuring light and flaky puff pastry squares filled with a creamy, protein-packed chicken salad, this recipe combines convenience and gourmet flavor. The salad is a medley of tender shredded chicken, vibrant veggies like celery, red bell pepper, and carrots, bound with a tangy duo of mayonnaise and Greek yogurt, then brightened with fresh parsley and a splash of lemon juice. Perfectly seasoned and nestled between buttery pastry layers, these little bites are as visually appealing as they are delicious. Ready in just 40 minutes, they’re ideal for parties, brunch spreads, or even a satisfying mid-week meal. With a golden, glossy finish and refreshing crunch in every bite, these Veggie Chicken Salad Squares are a crowd-pleasing treat that’s both effortless and elegant!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 2 cups cooked chicken breast, shredded
- 0.5 cups mayonnaise
- 0.25 cups Greek yogurt
- 0.5 cups celery, finely diced
- 0.5 cups red bell pepper, finely diced
- 0.25 cups carrots, grated
- 0.25 cups green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoons lemon juice
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 unit egg, beaten (for pastry wash)
Instructions
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
Unfold the puff pastry sheets onto a lightly floured surface. Roll each sheet into a slightly larger rectangle, about 12x10 inches.
Cut each puff pastry sheet into 12 squares (approximately 3 inches each) and place them on the prepared baking sheets.
Brush the tops of the pastry squares lightly with the beaten egg to create a golden, glossy finish once baked.
Bake the pastry squares in the preheated oven for 12-15 minutes or until puffed and golden brown. Remove and let cool completely.
In a large mixing bowl, combine the shredded chicken, mayonnaise, Greek yogurt, celery, red bell pepper, carrots, green onions, and parsley.
Add the lemon juice, garlic powder, salt, and black pepper to the bowl, and mix thoroughly until all ingredients are well incorporated.
Once the pastry squares have cooled, carefully cut each square in half horizontally to create a top and bottom layer.
Spoon a generous dollop of the veggie chicken salad onto the bottom half of each pastry square, spreading it evenly.
Place the top layer of the pastry square back on, creating a sandwich-like structure. Serve immediately or chill briefly before serving.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 2139 mg | 93% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 13.5 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 208 mg | 16% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1104 mg | 24% | |
*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.
