Cranberry Chicken Salad
Serving size: 6
Total time: 40 mins
- 1 pound Chicken Breasts poach + diced
- 1 Celery Stalk diced
- 2 Scallions trimmed + thinly sliced
- 2 tsp Fresh Dill
- 1/3 cup Mayonnaise
- 2 tsp Fresh Lemon Juice
- 1 tsp Dijon Mustard
- Salt & Pepper to taste
- 1/2 cup Decas Farms Organic Dried Cranberries
- 1 Box Puff Pastry
- 1 Egg Beaten, for brushing pastry
Cranberry Chicken Salad Filling
In a medium pot cover chicken with cold water (or broth) to the depth of 1 inch over the surface of the chicken. Season with plenty of salt. Bring to a low simmer over medium heat. Turn the heat down to low and simmer for about 10 minutes until cooked through.
Remove chicken from pot and let rest on a cutting board for 15 minutes or until cool. Dice chicken into small cubes.
In a large bowl mix chicken with chopped celery, scallions, dill, mayo, lemon juice, Dijon mustard and S&P to taste.
Puff Pastry Cups
Open puff pastry and lay on a floured work surface. Do NOT roll out. Pastry should be just barely thawed. Using round cookie cutters or the lip of a small juice cup cut out shapes leaving a small hole in the center. (see picture above)
Beat egg and brush pastry top with a thin layer. Bake as instructed on box. Place cold chicken salad in warm puff pastry and serve immediately.
Author: Sarah Ricci of Cookingwithriccis