Chicken Salad Recipe

Prepare chicken salad filling

In a medium bowl, combine the shredded cooked chicken (2 cups), 1 tablespoon mayonnaise, 2 tablespoons plain Greek yogurt, and 1 teaspoon Dijon mustard. Mix until mostly cohesive but still slightly chunky.

Fold in 1 tablespoon very finely diced celery and 1 teaspoon very finely diced red onion. Add 1 teaspoon chopped fresh parsley, 1 teaspoon fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon dried tarragon if using. Taste and adjust seasoning. If you like a creamier filling, stir in up to an additional tablespoon of mayonnaise or yogurt.

If using cheese, fold in 1/2 cup grated sharp cheddar now. Mix thoroughly, then cover and refrigerate for 10–15 minutes while you prepare the pastry so the filling firms slightly (this makes assembly easier).

Prep puff pastry

Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. On a lightly floured surface (or work on the parchment), unfold one thawed sheet of puff pastry. Using a rolling pin, gently roll the sheet to smooth seams and slightly expand to roughly 12 x 12 inches.

Using a sharp knife or pizza cutter, cut the pastry into 16 equal squares (4 x 4 grid). If you want larger bites, cut into 9 squares instead. Lightly brush the edges of each square with a little egg wash (beat 1 egg with 1 teaspoon cold water).

Spoon about 1 to 1 1/2 teaspoons of the chilled chicken salad into the center of each square. Be careful not to overfill — filling should sit slightly below the pastry edges to help sealing and puffing.

Option A — Closed pockets: Fold each square into a triangle or rectangle, pressing edges to seal. Use the tines of a fork to crimp edges decoratively and firmly. Option B — Open cups: If you prefer open-faced bites, push the center of each square gently to create a shallow well, leaving a 1/4-inch rim so the pastry rises around the filling.

Place assembled bites on the prepared baking sheet, spacing about 1 inch apart. Lightly brush the tops with the remaining egg wash (or brush with 1 teaspoon olive oil or melted butter for a softer finish). If you sealed pockets, cut a small slit on top of each to let steam escape.

Bake in the preheated 400°F (205°C) oven for 12–16 minutes, until the pastry is golden brown and puffed. If using open cups with cheese inside, watch closely; cheese can brown quickly. Rotate the pan halfway through for even browning.

Remove from the oven and let the bites cool on the baking sheet for 5 minutes, then transfer to a wire rack. If you made open cups, you can garnish with a small parsley leaf or a light sprinkle of additional chopped parsley or cracked black pepper.

Serve warm or at room temperature as an appetizer or party bite. Leftovers: store in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 6–8 minutes to re-crisp the pastry.