Cranberry chicken salad scooped into a flaky puff pastry make for perfect bite-sized entertaining appetizers!
Prep Time20mins
Cook Time20mins
Total Time40mins
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: Chicken, cranberries, salad
Servings: 6
Author: Sarah Ricci
Ingredients
1poundChicken Breastspoach + diced
1Celery Stalk diced
2Scallionstrimmed + thinly sliced
2tspFresh Dill
1/3cupMayonnaise
2tspFresh Lemon Juice
1tspDijon Mustard
Salt & Pepper to taste
1/2cupDecas Farms Organic Dried Cranberries
1BoxPuff Pastry
1EggBeaten, for brushing pastry
Instructions
Cranberry Chicken Salad Filling
In a medium pot cover chicken with cold water (or broth) to the depth of 1 inch over the surface of the chicken. Season with plenty of salt. Bring to a low simmer over medium heat. Turn the heat down to low and simmer for about 10 minutes until cooked through.
Remove chicken from pot and let rest on a cutting board for 15 minutes or until cool. Dice chicken into small cubes.
In a large bowl mix chicken with chopped celery, scallions, dill, mayo, lemon juice, Dijon mustard and S&P to taste.
Puff Pastry Cups
Open puff pastry and lay on a floured work surface. Do NOT roll out. Pastry should be just barely thawed. Using round cookie cutters or the lip of a small juice cup cut out shapes leaving a small hole in the center. (see picture above)
Beat egg and brush pastry top with a thin layer. Bake as instructed on box. Place cold chicken salad in warm puff pastry and serve immediately.