Description

This Easy Chicken Salad in Puff Pastry Cups offers a delightful blend of tender chicken, crunchy walnuts, and sweet grapes, all wrapped in crisp, buttery puff pastry. Perfect as an elegant appetizer or a light meal, these savory cups combine Greek yogurt and Dijon mustard for a creamy, tangy dressing accented with fresh chives.

Ingredients

Scale

Puff Pastry Cups

17.3 oz puff pastry
1 large egg, beaten
2 tbsp all-purpose flour for dusting

Chicken Salad Filling

8 oz cooked chicken, diced into 1/2-inch cubes
3 tbsp red onion, finely minced
1/4 cup toasted walnuts, chopped
3/4 cup red grapes, quartered
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 cup Greek yogurt
1 tsp Dijon mustard
2 tbsp fresh chives, finely chopped

Instructions

Prepare the Puff Pastry: Preheat the oven to 400°F (200°C). Lightly dust a clean surface with 2 tablespoons of all-purpose flour, then roll out the puff pastry sheet to smooth any creases. Cut the pastry into 12 equal squares and gently press each square into a greased muffin tin, forming little cups. Brush the pastry edges with the beaten egg to help achieve a golden crust during baking.
Bake the Puff Pastry Cups: Place the muffin tin in the preheated oven and bake for 12-15 minutes or until the pastry cups are puffed and golden brown. Remove from the oven and allow them to cool completely in the tin to maintain their shape.
Mix the Chicken Salad Filling: In a mixing bowl, combine the diced cooked chicken, finely minced red onion, toasted chopped walnuts, quartered red grapes, sea salt, and freshly ground black pepper. In a separate small bowl, whisk together the Greek yogurt and Dijon mustard until smooth. Pour the yogurt mixture over the chicken mixture and stir gently to coat everything evenly. Fold in the finely chopped fresh chives last for a fresh burst of flavor.
Assemble the Cups: Once the puff pastry cups have cooled, spoon a generous amount of the chicken salad filling into each cup, filling them just to the edge without overflowing. Arrange the filled cups on a serving platter.
Serve: Serve the chicken salad in puff pastry cups immediately for best texture, or chill in the refrigerator for up to an hour before serving to allow flavors to meld. These cups are ideal as a party appetizer or a light lunch option.

Notes

Use cooked chicken that is poached or rotisserie for maximum flavor and ease.
Ensure the puff pastry is thoroughly chilled before cutting and baking to achieve optimal puff and flakiness.
To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
Red grapes add natural sweetness and moisture, but seedless grapes are preferred to avoid bitterness.
For extra crispness, avoid overfilling the pastry cups to prevent sogginess.
This recipe is best served fresh but can be refrigerated for up to 24 hours if assembled right before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: chicken salad, puff pastry cups, appetizer, easy chicken recipe, Greek yogurt chicken salad, party food, savory pastry cups