Mouthwatering Chicken Salad in Puff Pastry Cups

When I was growing up, chicken salad meant a basic mix of canned chicken and mayo on white bread. That’s just how we did it at my house. When my aunt brought her version to a family picnic in fancy little pastry cups, my mind was officially blown.

Turns out, making chicken salad in puff pastry cups isn’t just for fancy parties – it’s actually pretty simple to put together. The pastry cups come ready to fill from the store, and the chicken salad itself is just a matter of mixing a few ingredients. It’s the kind of recipe that makes people think you spent way more time in the kitchen than you actually did.

What Kind of Chicken Should I Use?

For this recipe, you’ve got several good options when it comes to your chicken choice. You can use leftover roasted chicken breast, rotisserie chicken from the store, or quickly cook up some chicken breasts specifically for this recipe. If you’re cooking the chicken yourself, boneless skinless chicken breasts are your best bet – they’re lean and easy to dice into the small, neat pieces this recipe needs. When cooking chicken for salad, I like to season it simply with just salt and pepper, then either poach it gently in water or pan-sear it until just cooked through. Just make sure your chicken is completely cooled before mixing it into your salad ingredients to prevent the yogurt from becoming warm and runny.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Puff pastry: While puff pastry gives the best flaky texture, you could use crescent roll dough or phyllo cups as quick alternatives. Just follow the package directions for baking times and temperatures.
• Greek yogurt: Mayo works perfectly here, or try sour cream for a tangy twist. You can even use mashed avocado for a dairy-free option, though you might need to add a splash of lemon juice for moisture.
• Walnuts: Any nuts will work well – try pecans, almonds, or even sunflower seeds if you need a nut-free version.
• Grapes: You can swap grapes with diced apples, dried cranberries, or even chopped celery for crunch. If using apples, toss them in a bit of lemon juice to prevent browning.
• Red onion: Feel free to use shallots or green onions instead. If you’re not big on raw onion, try finely diced celery for that nice crunch.
• Chives: Any fresh herbs work great here – try parsley, dill, or even tarragon for a French twist.

Watch Out for These Mistakes While Baking

The success of puff pastry cups heavily depends on temperature – working with warm, sticky pastry will prevent those beautiful, flaky layers from forming, so keep your dough cold and work quickly. Another common mistake is not properly thawing the puff pastry beforehand – it should be cold but pliable, which typically takes about 30-40 minutes at room temperature. When preparing the filling, avoid making it too wet as this can make your pastry cups soggy – strain your Greek yogurt if it seems watery and make sure your chicken is well-drained before mixing. For the crispiest results, let the pastry cups cool completely before filling them, and if you’re making them ahead, store the cups and chicken salad separately until just before serving to maintain that perfect texture.

What to Serve With Chicken Salad Puff Pastry Cups?

These fancy little chicken salad cups make a perfect party appetizer or light lunch, and they pair wonderfully with a few simple sides. A fresh green salad with light vinaigrette dressing helps balance out the richness of the puff pastry, while still keeping things light and enjoyable. If you’re serving these for lunch, add some fresh fruit like berries or melon slices on the side – they’ll complement the sweet grapes in the chicken salad really nicely. For a more substantial meal, you could add a cup of clear soup like chicken broth with vegetables or a light tomato soup to round things out.

Storage Instructions

Keep Fresh: Once filled, these puff pastry cups are best enjoyed within 2-3 hours to maintain their crispiness. You can keep the empty baked pastry shells at room temperature in an airtight container for up to 2 days. The chicken salad filling should be stored separately in the fridge in a sealed container for up to 3 days.

Make Ahead: Want to prep these in advance? Bake the puff pastry cups up to 2 days ahead and store them in an airtight container. You can also make the chicken salad filling a day before – in fact, it often tastes even better after the flavors have had time to mingle in the fridge overnight!

Assembly Tips: For the best results, fill the pastry cups just before serving. This keeps the shells crispy and prevents them from getting soggy. If you’re taking these to a party, pack the shells and filling separately and assemble them when you arrive.

Preparation Time	30-45 minutes
Cooking Time	16-20 minutes
Total Time	46-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 35-40 g
• Fat: 50-55 g
• Carbohydrates: 70-80 g

Ingredients

• 1 box of puff pastry (17.3 oz), thawed as per package directions
• 1 egg
• All-purpose flour (for dusting)
• 6 oz cooked chicken breast, diced into small pieces
• 3 tablespoons finely minced red onion
• 3 tablespoons finely chopped walnuts
• 3/4 cup grapes, halved or quartered if large
• 1/4–1/2 teaspoon sea salt, adjust to preference
• 1/3 cup plain greek yogurt
• Chopped chives for garnish

Step 1: Prepare the Puff Pastry

Remove one sheet of puff pastry from the box and place the other sheet back in the refrigerator to keep it cold.

Unfold the sheet and lay it on a flat surface.

Using your fingers, gently press on any cracks in the pastry, particularly along the creases, to seal them.

Step 2: Cut the Pastry Circles

Dip a 2-inch round cookie cutter in all-purpose flour.

Cut 20 circles out of the pastry, re-dipping the cutter in flour as needed to prevent sticking.

Use a 1-inch round cutter (or a cherry pitter) to cut a smaller circle into the center of 10 of the larger circles, creating a doughnut shape.

You’ll end up with 10 solid circles and 10 with holes in the middle.

Repeat this process with the second sheet of puff pastry from the refrigerator.

Step 3: Assemble the Puff Pastry Stacks

Prepare a baking sheet lined with a nonstick silicone mat or parchment paper.

Place the whole circles at least 1.5 inches apart on the sheet.

Stack one of the doughnut-shaped circles on top of each whole circle, creating stacked layers.

Brush the top of each stack lightly with beaten egg to promote browning.

Return these to the refrigerator for 30 minutes to firm up.

Step 4: Bake the Puff Pastry

Preheat your oven to 400°F (200°C).

Bake the puff pastry stacks for 16–20 minutes or until they turn golden brown.

Remove them from the oven and allow them to cool completely on a wire rack.

Step 5: Prepare the Chicken Salad

While the pastry stacks are cooling, combine all the chicken salad ingredients in a medium bowl.

Stir gently to mix well without breaking the chicken pieces.

Set aside until the pastries are ready.

Step 6: Fill the Puff Pastry Stacks

Once the puff pastry stacks are cool, use a paring knife to gently cut around and remove the inner circle from the top of each stack, creating a well.

Fill each well with about one heaping tablespoon of chicken salad.

Garnish with fresh chives for a burst of color and flavor.

Serve immediately and enjoy these delightful bites!