Chicken Salad Sandwich Puffs

Chicken Salad Sandwich  Puffs Recipe

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Alicia .


You don't need to make or use the puff pastry for these, Hawaiian Rolls are just as yummy and definitely easier, but these have a really cute presentation as a bite-sized finger food for guests.

The puff pastry recipe I posted is actually a double batch to make sure there is enough for all the chicken salad and plenty on the platter, they always go quite quickly.


★★★★★ 1 vote

18-20 bites
15 Min
35 Min


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2 c
1 c
1/2 tsp
3 c
well-diced chicken
3-4 Tbsp
egg yolks


1 stalk(s)
celery, very finely diced
1 c
seedless grapes, half or quartered (i prefer the red or sweeter grapes)
1/2 c
chopped walnuts
1/2 c
onion, minced
1 tsp
worcestershire sauce
1/2 c


handful fresh spinach leaves
sliced roma tomato
salt and pepper to taste

How to Make Chicken Salad Sandwich Puffs


  • 1First prepare the pastry dough by bringing the 2 cups of water, butter and salt to a boil. Add flour and stir until the dough pulls from the side of the pan and forms a smooth ball. Add eggs, one at a time beating well after each egg addition until the mixture is smooth and shiny.

    Using an ice cream scoop drop onto a greased or parchment covered baking sheet. Beat milk and egg yolk and lightly brush over the puffs.

    Bake at 400 degrees for 30-35 minutes or until golden brown. Move to wire racks and cut a slit in each as soon as possible. (Not sure why, but those were my directions, have not deviated)
  • 2While the pastry puffs cook, prepare the chicken salad. Combine all the ingredients in a mixing bowl, stirring well, and place in the refrigerator to chill.
  • 3When the puffs are cooled, cut in half and on bottom place 1-2 spinach leaf and a slice of Roma tomato. Spoon in chicken salad on top half, sprinkle salt and pepper, if desired, and gently place halves together on a plate/platter.

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