Honey-Mustard Chicken Salad Napoleons

Honey-Mustard Chicken Salad Napoleons

5 3
LAYERED recipe

You can rely on this stunning chicken sandwich to impress your lunch guests. It features thin layers of puff pastry, filled with a honey-mustard chicken pecan salad.

  • Thaw: 40 minutes
  • Prep: 10 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 6

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Layered Recipe

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

Recipe

Ingredients

  • All-purpose flour

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

  • 2 cups chopped cooked chicken

  • 1/2 cup chopped pecans

  • 4 green onions, sliced (about 1/4 cup)

  • 1/2 small red pepper, chopped (about 1/4 cup)

  • 1 cup honey mustard salad dressing

Directions

  1. Heat the oven to 400°F.

  2. Sprinkle the work surface with the flour. Unfold the pastry on the floured surface. Cut the pastry into 3 strips along the fold marks. Cut each strip into 2 rectangles, making 6 rectangles in all. Place the pastries on a baking sheet. Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on a wire rack.

  3. Stir the chicken, pecans, onions, pepper, if desired and dressing in a medium bowl.

  4. Split each pastry into 2 layers, making 12 layers in all. Divide the chicken mixture evenly among 6 bottom layers and top with the top layers.

  5. Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

Comments

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Submitted by:
Emily U.
Date: 2/5/2006

5 star rating

"Great recipe, tangy, impressive, and filling. Easy to make, I used a Fat Free Honey Dijon Salad Dressing and added some of the ingredients (vinegar, mustard, honey, spices) from another honey mustard salad dressing recipe. I love it."

Submitted by:
Hilary L.
Date: 8/4/2008

4 star rating

"It was very good. I'll definitely make it again. It's an easy weekday meal."

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