How cute are these…. right??!! Cranberry chicken salad scooped into a flaky puff pastry making for perfect bite-sized entertaining appetizers! The flavor combo of creamy mayo, fresh dill, and sweet dried cranberries make for a true crowd pleaser! Poaching the chicken in salted water or broth helps to keep the meat tender!! These are impressive to serve at any gathering and the chicken salad can be made a day in advance. As the chicken salad rests in the fridge the flavors come together like magic!
Busy life and little time for fuss – I totally get it! Let’s use a box puff pastry and keep things simple! Open puff pastry and lay on a floured work surface. Do NOT roll out. Pastry should be just barely thawed before you start working with it. The kids took charge, using round cookie cutters or the lip of a small juice cup to cut out shapes leaving a small hole in the center. Brush pastry with a beaten egg (egg wash) and bake as instructed on the pastry box. If you are feeling like you may not have time to make these – I would recommend picking up bakery fresh croissants! In the end you will want to scoop chilled chicken salad into the warm puff pastry or warmed croissant and serve immediately!
Cranberry Chicken Salad Puffs
- 1 pound Chicken Breasts poach + diced
- 1 Celery Stalk diced
- 2 Scallions trimmed + thinly sliced
- 2 tsp Fresh Dill
- 1/3 cup Mayonnaise
- 2 tsp Fresh Lemon Juice
- 1 tsp Dijon Mustard
- Salt & Pepper to taste
- 1/2 cup Decas Farms Organic Dried Cranberries
- 1 Box Puff Pastry
- 1 Egg Beaten, for brushing pastry
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.
Leave a Reply