Honey-Mustard Chicken Salad Napoleons
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Honey-Mustard Chicken Salad Napoleons

  • Thaw: 40 minutes
  • Prep: 10 minutes
  • Serves: 6

Ingredients & Directions

  • 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

Heat the oven to 400°F.

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.

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

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.

Tips

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