Ready to bake puff pastry shells make it so easy to add a
bit of fancy to the plate! After baking, we stuff them with our
favorite kitchen sink chicken salad mixed together with a generous handful of
shredded Smokey Cheddar. Simply delightful for tea parties, light lunches, or a savory
afternoon snack.
We call this kitchen sink chicken salad because we just use what's on hand! Below is a guideline for pulling together a great chicken salad but we encourage you to use ingredients and flavors you love! This is also a great recipe for a rotisserie chicken - so easy!
Ingredients
Puff Pastry Shells (in your freezer section), baked according to package directions
2 cups cooked chicken, chilled and shredded
1/2 cup Smokey Cheddar, Shredded
2 stalks celery, diced
1/2 cup diced red onion or green onion (white and green parts)
1 Tablespoon curry powder
1/4 cup finely chopped fresh herbs such as a combination of dill, parsley, and tarragon.
1/2 cup mayo or greek yogurt
Salt and Pepper to taste
Directions
Mix together all ingredients, adjust seasoning to taste. Cover and let sit in the fridge for at least an hour, up to overnight to let flavors merge.
Fill each pastry cup with a 1/4 to 1/2 cup of chicken salad.
Top with additional shredded Smokey Cheddar, add the pastry lid and serve.
Recipe Note
Other ideas for your chicken salad are toasted almonds, halved red grapes, dry Italian dressing mix or ranch dip.
