Chicken Salad Puff Sandwiches

I love chicken salad sandwiches.  I often have them at parties served in a crescent roll and I love it every time. So when I started planning my sister’s baby shower I wanted to have chicken salad sandwiches but I decided to change it up a little. I found this awesome recipe from Zestuous.com and was so excited to try it!

These adorable little sandwiches are placed inside of puff pastry!  Making for a cute little bite.  I had never used puff pastry before but loved how easy it was.  All you do it unfold it, cut it into squares and bake it! Pretty simple.  And I just loved the chicken mixture. I loved that it was just basic ingredients that made for an impressive dish.

These were such a huge hit at the shower. Even though there weren’t a lot of people at the shower these were ALL eaten up by the time it was over!  And I had a lot of compliments on it. One of my sister’s friends came up to me to let me know how much she loved it. She said it was the best chicken salad sandwich she’s ever had. Not over the top but the perfect mix of ingredients. I certainly agree and can’t wait to eat these again!  This is a keeper for any shower or party.

Chicken Salad Puff Sandwiches

 

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Author: Becky

Ingredients

• *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

Instructions

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.

Notes

*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.

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