Cheesy Hot Chicken Salad

By • April 5, 2016 0 Comments

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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

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Serves 6-8

  • 4 chicken breasts cooked & diced into 1/2 inch pieces (or shredded)
  • 2 celery stalks, halved lengthwise and finely chopped
  • 5 green onions, finely chopped (reserve 2 tablespoons for garnish)
  • 2 tablespoons fresh thyme, finely chopped
  • 2 cups shredded sharp cheddar cheese (white preferably)
  • 1 tablespoon fresh lemon juice (about 1/2 a lemon)
  • 1 cup mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/3 cup yellow cheddar to top before baking
  • 6-12 frozen puff pastry shells
  1. Bake frozen puff pastry shells according to instructions (normally 425 for 18-20 minutes).
  2. Lightly grease or spray either a 9X9 or a 10-inch round baking dish
  3. 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.
  4. Once puff pastry shells are finished, set aside to cool and set oven temperature to 350.
  5. Bake the chicken mixture uncovered for 30-35 minutes, until bubbling around edges and cheese has fully melted.
  6. Garnish with 2 tablespoons of green onions (Other toppings you could add: chopped tomatoes, chopped fresh thyme, bacon crumbles or even hot sauce).
  7. 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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