Honey-Mustard Chicken Salad Napoleons

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

Recipe

Ingredients

  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 2 cups chopped boneless, skinless chicken breasts, cooked
  • 1/2 cup chopped pecans
  • 4 green onion, sliced (about 1/4 cup)
  • 1/2 small red bell pepper, chopped (about 1/4 cup)
  • 1 cup honey mustard 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.

Layered Recipe
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