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



  • 2 c
  • 1 c
  • 1/2 tsp
  • 8
  • 3 c
    well-diced chicken
  • 3-4 Tbsp
  • 2
    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


  1. First 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)
  2. While 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.
  3. When 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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