Easy Puff Pastry Chicken Salad

Enjoy a simple chicken salad enveloped in deliciously crisp puff pastry, served with a side of your favorite vegetable. Try filling with our StarKist Chicken Creations Chicken Salad Pouches (#2257) for a faster option!

Wondering what sides to serve?

Keep the sides simple with a green salad, or saute your favorite veggie blend in Chef Shamy Garlic Butter (#8124). Here are a few of our go-to blends:

• Flav-R-Pac Grande Classics Normandy Blend (#1266)
• Simplot RoastWorks Flame-Roasted Mediterranean Blend (#2242)
• Flav-R-Pac Vegetable Collection Brussels Sprouts (#6381)

If you like this recipe, try these:

• Deep Dish Pierogy Pot Pie
• Mini Phyllo Shell Taco Bar
• Chicken & Dumpling Casserole

A simple chicken salad enveloped in deliciously crisp puff pastry.

Easy Puff Pastry Chicken Salad

Ingredients:

• 8 Henry & Henry Puff Pastry Squares (#2443)

Chicken Salad:

• 6-8 chicken tenders, cooked and diced or shredded (I cook my chicken seasoned with Montreal before dicing/shredding)
• ¼ cup mayo (more or less for desired consistency)
• 4 oz. cream cheese
• ¼ cup Kirkland Bacon Crumbles (#1241)
• ¼ tsp AP Premium Onion Powder (#1027)
• 1/8 tsp AP Celery Salt (#1427) (or chopped celery)
• ¼ tsp AP Montreal Chicken Seasoning (#7746) (only if not used to cook chicken)
• Dash of Poultry Seasoning

Serve with homemade Honey Mustard Sauce:

• ¼ cup mayo
• 2 tbsp Busy Bee Clover Honey (#1148)
• 1-2 tbsp spicy or Dijon mustard

Instructions:

1. Thaw about 8 puff pastry squares at room temp until pliable.
2. Then, combine the chicken salad ingredients. Put about ¼ cup of chicken salad in corner on puff pastry square.
3. Use egg wash to wet edges of pastry, fold over into a triangle then seal with a fork.
4. Egg wash top of each triangle pastry.
5. For best results, chill prepared puff pastry in fridge or freezer before baking to get the most flakey, puffy pastry. Room temp or warm puff pastry will not puff properly.
6. Bake at 425 for about 20-25 minutes or until golden brown, don’t be afraid to let it get nice a golden.
7. Serve with honey mustard sauce and a side of green beans.

Recipe from: Lori Harris, Administrative Assistant

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