Delightful Cranberry Pecan Chicken Salad Puff Recipe

There’s something magical about the combination of juicy chicken, tart cranberries, and crunchy pecans that makes this Cranberry Pecan Chicken Salad Puff an absolute delight. Imagine biting into a flaky pastry filled with creamy goodness, where each mouthful dances on your palate like a joyous celebration.

This dish isn’t just food; it’s an experience wrapped in layers of flavor that you’ll want to share with everyone at your next picnic or family gathering. Picture the laughter and smiles as your loved ones dig into this delicious creation.

I remember the first time I made this dish for my family; their eyes lit up like kids in a candy store when they took their first bite!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts are ideal; adjust based on your guest list and appetites.
• Cranberries: Dried cranberries work best here; they add a lovely burst of sweetness.
• Pecans: Use roughly chopped pecans for a delightful crunch that contrasts beautifully with the creamy filling.
• Mayonnaise: A creamy base for your salad; choose full-fat for richness or light mayo if you’re counting calories.
• Celery: Chopped celery adds crispness and freshness, balancing the richer ingredients perfectly.
• Puff Pastry Sheets: Use store-bought sheets for convenience; they create a flaky, buttery exterior that’s hard to resist.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Cranberry Pecan Chicken Salad Puff

Cook the Chicken: Start by preheating your oven to 375°F (190°C). Boil the chicken breasts in salted water until fully cooked—about 15-20 minutes should do it. Shred them once cooled.

Prepare the Filling: In a large bowl, combine shredded chicken with dried cranberries, chopped pecans, diced celery, and mayonnaise. Mix well until everything is nicely coated.

Roll Out the Puff Pastry: On a lightly floured surface, roll out your puff pastry sheets until they’re thin but not transparent. Aim for about 1/8 inch thick—this helps achieve that flaky texture.

Assemble the Puffs: Spoon about two tablespoons of your chicken mixture onto one half of each pastry square. Fold over the other side and press down to seal—using a fork can help create cute little patterns while keeping everything inside.

Bake Until Golden: Arrange your puffs on a baking sheet lined with parchment paper. Brush them lightly with egg wash for golden color during baking. Bake for 20-25 minutes or until they rise beautifully and turn golden brown.

Enjoy the mesmerizing aroma wafting through your kitchen as they bake! Your kitchen will smell like a cozy bakery inviting everyone to gather around.

With these steps in mind, you’ll have an irresistible Cranberry Pecan Chicken Salad Puff that could easily become a staple at your gatherings or even weekday dinners! Each bite offers a perfect harmony of flavors and textures that will leave everyone asking for seconds (and maybe thirds). Happy cooking!

Perfecting the Cooking Process

Start by cooking the chicken thoroughly before mixing in ingredients. Prepare the dressing while cooling the chicken to save time.

Add Your Touch

Feel free to swap cranberries for raisins or use walnuts instead of pecans. Tailor this recipe to your taste!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. For best texture, enjoy cold without reheating.

The first time I made this Cranberry Pecan Chicken Salad Puff, my friends raved about it—it was a hit at my summer picnic!

FAQ

What can I use instead of chicken?

You can substitute chicken with shredded turkey or even chickpeas for a vegetarian option.

How long can I store leftover salad?

Leftovers can be stored in the fridge for up to three days without losing quality.

Can I make this salad ahead of time?

Yes, you can prepare it a day ahead; just keep it refrigerated until serving.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Cranberry Pecan Chicken Salad Puff

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves approximately 6 puffs 1x

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Description

Cranberry Pecan Chicken Salad Puff is a delightful dish that combines juicy chicken, sweet cranberries, and crunchy pecans all wrapped in flaky pastry. This easy-to-make recipe is perfect for picnics or family gatherings, offering a satisfying blend of flavors and textures. With each bite, you’ll experience a creamy filling that’s both savory and sweet, making it an instant crowd-pleaser.

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Ingredients

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• 3–4 boneless skinless chicken breasts (about 1 lb)
• 1 cup dried cranberries
• 1/2 cup chopped pecans
• 1/2 cup mayonnaise
• 1 cup chopped celery
• 2 sheets puff pastry

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Instructions

1. Preheat oven to 375°F (190°C). Boil the chicken breasts in salted water for 15-20 minutes until fully cooked. Shred once cooled.
2. In a large bowl, mix shredded chicken with cranberries, pecans, celery, and mayonnaise until well combined.
3. Roll out puff pastry sheets on a floured surface to about 1/8 inch thick.
4. Spoon two tablespoons of the chicken mixture onto one half of each pastry square. Fold over and seal with a fork.
5. Place on a lined baking sheet and brush lightly with egg wash. Bake for 20-25 minutes until golden brown.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer/Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 puff (85g)
• Calories: 300
• Sugar: 6g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 45mg