Rosemary Chicken Salad Recipe
Tossed with Mixed Greens, Feta Cheese, Sun Dried Chèvre Goat Cheese wrapped in Puff Pastry and served over Mixed Greens tossed with Green Apple, Red Onion, Walnuts and Balsamic vinaigrette.
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Ingredients
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Chicken Salad
Salad Toppings
Method
Prepare Chicken Salad
Cook Chicken
Season the chicken breasts with chopped fresh rosemary, salt, and pepper. Grill or bake the chicken at 375°F (190°C) for about 20-25 minutes or until fully cooked. Let it cool, then chop into bite-sized pieces.
Prepare Cheese
In a mixing bowl, combine the chopped chicken, feta cheese, and sun dried chèvre goat cheese. Mix gently until combined and set aside.
Prepare Puff Pastry
Roll out the puff pastry sheets on a floured surface. Cut into squares that are large enough to hold a portion of the chicken salad mix. Place a spoonful of the chicken salad in the center of each square.
Seal Pastry
Fold the corners of the puff pastry over the filling and pinch to seal. Place the pastries on a baking sheet lined with parchment paper.
Bake Pastry
Preheat the oven to 400°F (200°C) and bake the puff pastries for 15-20 minutes or until golden brown.
Prepare Salad Toppings
Chop Salad Ingredients
Thinly slice the green apple and red onion. Combine them in a large bowl with the mixed greens and walnuts.
Dress Salad
Drizzle the balsamic vinaigrette over the green apple, red onion, walnuts, and mixed greens. Toss gently to combine.
Serve
Assembly
Place a generous portion of the dressed salad on each plate. Top with puff pastry filled with chicken salad. Serve immediately.
