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!
Servings 10 servings
- 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
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.
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