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BBQ Chicken Salad Puff Pastry Stackers

I swear BBQ chicken salad never gets old, especially when you have some fun stacking it on top of some sinful little puff pastry squares. I had some leftover BBQ chicken and thought this would be a great way to jazz up an old favorite. It’s kind of like having your bread and salad piled high in one fun little plate.

I am so excited to be visiting AZ the rest of this week. I get to spend some time with my family that I miss like crazy and then of course go to the Dental Convention I’m not so excited about. Any excuse to go back home is fine by me! Thanks to my sweet husband for being so understanding.

So, now that I’ve rambled, have some fun playing with your food this week and try these fabulous Salad Stackers!

BBQ Chicken Salad Puff Stackers

2 sheets thawed puff pastry, each sheet cut into 16 squares

Homemade BBQ Sauce

1 ¼ Cups ketchup

3 Tablespoons Dijon Mustard

4 Tablespoons worstershire sauce

2 Tablespoons apple cider vinegar

1 Tablespoon lemon juice

3 Tablespoons brown sugar

1 teaspoon fresh cracked black pepper

1 teaspoon honey

Pinch of salt

1 Rotisserie Chicken, shredded

4 Cups Baby Arugula, or salad of choice

4 Tablespoons prepared Ranch Dressing

1. Preheat oven to 400 degrees F.Place squares 1 inch apart on a large baking sheets sprayed with cooking spray.Bake for 10-15 minutes or until puffed and slightly golden.

2. Combine all BBQ Sauce ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.

3. In a medium bowl, toss salad with ranch dressing. Spoon a bit of salad onto a puff pastry square then top with a spoonful of chicken. Top with another puff square and repeat layering. Serve warm.

10 stackers

Have a great week, come back soon for some giveaways this weekend!!

 

 

BBQ Chicken Salad Puff Pastry Stackers

This recipe takes savory BBQ chicken salad and stacks it onto flaky puff pastry for a delightful and easy appetizer. Perfect for parties!
Course: Appetizer
Cuisine: American
Prep Time 5 minutes
Cook Time 30 minutes
Servings: 10 servings
Calories: 360kcal
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Ingredients

  • 2 sheets puff pastry thawed, each sheet cut into 16 squares

For the Homemade BBQ Sauce:

  • 1 1/4 cups ketchup
  • 3 tbsp Dijon Mustard
  • 4 tbsp Worcestershire sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 3 tbsp brown sugar
  • 1 tsp fresh cracked black pepper
  • 1 tsp honey
  • pinch of salt

For the Chicken Salad:

  • 1 rotisserie chicken shredded
  • 4 cups baby arugula or salad of choice
  • 4 tbsp ranch dressing

Instructions

  • Preheat oven to 400 degrees F.
  • Place pastry squares 1 inch apart on a large baking sheets sprayed with cooking spray. Bake for 10-15 minutes or until puffed and slightly golden.
  • Combine all BBQ Sauce ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.
  • In a medium bowl, toss salad with ranch dressing. Spoon a bit of salad onto a puff pastry square then top with a spoonful of chicken. Top with another puff square and repeat layering. Serve warm.

Nutrition

Calories: 360kcal | Carbohydrates: 37g | Protein: 4g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 581mg | Potassium: 230mg | Fiber: 1g | Sugar: 12g | Vitamin A: 356IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg
Keywords: easy appetizer, easy salad recipes