Chicken Salad Puff Sandwiches
  • *1 sheet Pepperidge Farm Puff Pastry
  • 2 Tbsp. butter
  • 1 tsp. kosher salt
  • 3 chicken breasts (3 cups chopped)
  • salt and pepper
  • ½ cup celery, finely chopped
  • ½ cup red grapes, quartered
  • 1 Tbsp. onion, minced
  • ½-3/4 cup mayonnaise
  • ½ tsp. kosher salt
  • ½ tsp. creole or Cajun seasoning
  1. Preheat oven to 400 degrees. 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.
  2. Place on a silpat-lined baking sheet (or parchment lined sheet.) Brush with melted butter and sprinkle with salt. Bake for 12-14 minutes. Once cooled, cut each square in half.
  3. Season chicken breasts with salt and pepper and grill or bake in oven (at 425 degrees) until cooked through. Allow to cool and chop into small pieces. In a mixing bowl, combine the cooked chicken, celery, grapes, onion, mayo salt and creole or Cajun seasoning. Spoon chicken salad into the bottom half of the cooked pastry square and assemble to make a sandwich. Secure with a toothpick and serve.
*I ended up having more chicken (about 4½ cups so I just used that and I ended up having enough of the chicken mixture to make 72 little sandwiches. So I used 2 pastry sheets.
Recipe by Love to be in the Kitchen at