Buffalo Chicken Salad Pastry Puffs – Great recipe for a quick lunch, dinner or party. Chicken salad tossed with wing sauce, ranch dressing, and cheese then baked in puff pastry. SO good! Can make ahead and freeze for later. We love to serve these with some coleslaw and extra ranch or bleu cheese dressing for dipping. YUM! #chicken #puffpastry #wings #hotsauce #partyfood #appetizer #tailgating
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Pin This RecipeEasy Baked Chicken Salad Bites
These Buffalo Chicken Salad sandwiches are a favorite at our house. My favorite chicken salad recipe kicked up with buffalo sauce and cheese and baked in puff pastry. O-M-YUM! These little sandwiches are great for parties and a quick lunch or dinner. Dip them in some ranch or bleu cheese dressing and enjoy!
How to Make Puff Pasty Buffalo Chicken Salad Bites
These chicken salad puffs are super easy to make. Start with thawing the puff pastry. While the pastry is thawing, make the chicken salad. Combine chopped chicken, wing sauce, celery, mayonnaise, ranch dressing, Worcestershire sauce, and cheddar cheese. Cut each piece of puff pastry into 9 squares. Top each square with the chicken salad on the diagonal and bring the edges together. Place on a parchment lined baking sheet and bake.
- I used rotisserie chicken for the cooked chicken.
- I use Frank’s Hot Sauce and Franks’s Wings Sauce. You can use any brand you prefer.
- Here is the recipe for our Copycat Outback Ranch Dressing: https://www.plainchicken.com/copycat-outback-ranch-dressing/
- I don’t like ranch dressing. What can I use instead? You can substitute bleu cheese dressing or plain mayonnaise.
- To keep the edges together during cooking :
- Don’t overfill the puff pastry
- Wet the edges of the puff pastry with water to help seal the pastry together
- Can use toothpicks to help keep the edges together
- If the puff pastry does open up during cooking, don’t panic. As soon as you take them out of the oven, gently press the edges together and they will stay together just fine after cooling. I had to do that with some of the puffs in this batch.
- Are these puffs spicy? We didn’t think these puffs were super spicy. Make sure to adjust the hot sauce up or down to your personal preference.
- Can Buffalo Chicken Pastry Puffs be made in advance? Yes! You can assemble the pastry puff ahead of time and refrigerate until ready to bake.
- Can Buffalo Chicken Pastry Puffs be frozen? Yes! You can assemble the pastry puff ahead of time and freeze them unbaked for later. To bake after freezing, simply add a few minutes to the cooking time below.
What to Serve with Baked Chicken Salad
These Buffalo Chicken Salad Pastry Puffs were a huge hit at our house. We’ve made them several times and love them. If we are having them for lunch or dinner, we usually serve them with some coleslaw, french fries, or pasta salad. These also make a great addition to your tailgates, homegates, and holiday parties. Here are a few more of our favorite party foods that go great with these yummy sandwiches:
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Buffalo Chicken Salad Pastry Puffs
Ingredients:
- 1 (17.3-oz) package puff pastry, defrosted
- 1½ cups cooked chopped chicken
- ½ cup chopped celery
- 3 Tbsp buffalo wing sauce
- ¼ cup bottled ranch dressing
- ⅓ cup mayonnaise
- ¾ cup shredded cheddar cheese
Instructions:
- Preheat oven to 400ºF. Line baking sheets with parchment paper. Set aside.
- Unfold pastry sheets. Cut each sheet into 9 squares for a total of 18 squares.
- Combine chicken, celery, wing sauce, ranch, mayonnaise, and cheese. Arrange chicken salad diagonally down the center of the pastry squares.
- Fold two opposite corners of each square over the filling and press edges to seal. Place on baking sheet.
- Bake 15-18 minutes, until golden brown. Serve warm or at room temperature.
Notes:
- I used rotisserie chicken for the cooked chicken.
- I use Frank’s Hot Sauce and Franks’s Wings Sauce. You can use any brand you prefer.
- Here is the recipe for our Copycat Outback Ranch Dressing: https://www.plainchicken.com/copycat-outback-ranch-dressing/
- You can substitute bleu cheese dressing or plain mayonnaise for the ranch dressing.
- To keep the edges together during cooking :
- Don’t overfill the puff pastry
- Wet the edges of the puff pastry with water to help seal the pastry together
- Can use toothpicks to help keep the edges together
- If the puff pastry does open up during cooking, don’t panic. As soon as you take them out of the oven, gently press the edges together and they will stay together just fine after cooling. I had to do that with some of the puffs in this batch.
- We didn’t think these puffs were super spicy. Make sure to adjust the hot sauce up or down to your personal preference.
- ou can assemble the pastry puff ahead of time and refrigerate until ready to bake.
- You can assemble the pastry puff ahead of time and freeze them unbaked for later. To bake after freezing, simply add a few minutes to the cooking time below.
Steph
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