Ingredients & Directions
- 1/2 cup mayonnaise
- 5 tablespoons grated Parmesan cheese
- 2 tablespoons lemon juice
- 3 teaspoons minced garlic
- 3 tablespoons olive oil
- 1 teaspoon Dijon-style mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon anchovy paste
- 1.5 pounds skinless, boneless chicken breast halves, cut into thin strips
- 1 teaspoon grated lemon zest
- 2 tablespoons all-purpose flour
- 1/2 each of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets, thawed
- 12 cups chopped or torn romaine lettuce
- 1 cup chopped artichoke hearts
- 1 cup chopped pitted kalamata olives
Heat the oven to 400°F. Line 2 baking sheets with parchment paper.
Stir the mayonnaise, 2 tablespoons Parmesan cheese, 1 tablespoon lemon juice, 2 teaspoons garlic, 2 tablespoons olive oil, the mustard, Worcestershire sauce and anchovy paste in a large bowl.
Place the chicken into another large bowl. Add the remaining lemon juice, garlic and the lemon zest, if desired, and toss to coat. Cover and refrigerate.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10x15-inch rectangle. Cut the pastry into 3 (5x10-inch) rectangles.
Brush each pastry rectangle with 1 tablespoon mayonnaise mixture and sprinkle with 1 tablespoon cheese. Starting at a long side, roll up the pastries like jelly rolls. Cut each roll into 20 (1/2-inch) slices. Place the slices, cut-side down, onto the baking sheets.
Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.
Cook the chicken mixture in a 12-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring occasionally.
Add the lettuce, artichoke hearts and olives to the remaining mayonnaise mixture and toss to coat. Divide the lettuce mixture among 10 salad plates. Top each with about 1/3 cup chicken mixture and 6 pastries.