Author Notes
Cheesy Hot Chicken Salad - Savory & creamy, full of tender juicy chicken, w/sharp cheddar, fresh lemon, green onion & thyme. Served in puff pastry shells. —Holly
Ingredients
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4
chicken breasts cooked & diced into 1/2 inch pieces (or shredded)
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2
celery stalks, halved lengthwise and finely chopped
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5
green onions, finely chopped (reserve 2 tablespoons for garnish)
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2 tablespoons
fresh thyme, finely chopped
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2 cups
shredded sharp cheddar cheese (white preferably)
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1 tablespoon
fresh lemon juice (about 1/2 a lemon)
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1 cup
mayonnaise
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1 teaspoon
salt
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1 teaspoon
pepper
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1/3 cup
yellow cheddar to top before baking
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6-12
frozen puff pastry shells
Directions
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Bake frozen puff pastry shells according to instructions (normally 425 for 18-20 minutes).
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Lightly grease or spray either a 9X9 or a 10-inch round baking dish
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While the shells are baking, mix all ingredients except ⅓ cup yellow cheddar cheese and 2 tablespoons of green onions, and transfer to the prepared dish. Sprinkle the top with yellow cheddar.
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Once puff pastry shells are finished, set aside to cool and set oven temperature to 350.
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Bake the chicken mixture uncovered for 30-35 minutes, until bubbling around edges and cheese has fully melted.
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Garnish with 2 tablespoons of green onions (Other toppings you could add: chopped tomatoes, chopped fresh thyme, bacon crumbles or even hot sauce).
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To serve, use a sharp paring knife to remove the "tops" of each puff pastry and the soft pastry underneath. Fill each shell with cheesy hot chicken salad.
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