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