Healthy Chicken Salad Puffs

Healthy Chicken Salad Puffs are a light, fresh, and satisfying option that I love serving at brunches, parties, or as a quick snack. Tender chicken salad packed with crunchy veggies and a creamy, tangy dressing is tucked inside airy puff pastry shells or served with mini buns for an elegant bite that feels indulgent but is actually wholesome.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of flavor, texture, and presentation. The chicken salad is made with Greek yogurt or a light mayo blend, so it’s creamy without being heavy. The puffs are flaky and golden, and when I serve these together, they always feel special—even though they’re easy to make. It’s a great way to use up leftover chicken while still keeping things healthy and fun.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken salad:

• Cooked chicken breast (shredded or chopped)

• Greek yogurt or light mayonnaise

• Dijon mustard (optional, for flavor)

• Celery, finely chopped

• Red onion or green onion, finely chopped

• Salt and black pepper

• Fresh lemon juice

• Fresh parsley or dill (optional, for freshness)

For the puffs:

• Frozen puff pastry sheets (thawed)

• Egg (for egg wash)

• Optional: whole wheat puff pastry or mini whole-grain rolls for a healthier base

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I cut the thawed puff pastry into small squares or circles (about 2–3 inches) and place them on the baking sheet.

3. I brush the tops lightly with a beaten egg for golden color.

4. I bake for 12–15 minutes or until puffed and golden, then let them cool.

5. While the puffs bake, I mix the shredded chicken with Greek yogurt or mayo, lemon juice, mustard, celery, onion, herbs, salt, and pepper.

6. I slice the cooled pastry puffs in half (like a sandwich) and spoon the chicken salad into each.

7. I garnish with extra herbs or a small leaf of lettuce if I want added crunch and color.

8. I serve immediately or refrigerate the filling and assemble before serving.

Servings and timing

This recipe makes about 12–16 chicken salad puffs, depending on the size. It takes about 15 minutes to prep and 15 minutes to bake, so everything is ready in around 30 minutes.

Variations

• I sometimes use chopped apples or grapes for a sweet crunch in the chicken salad.

• For a lower-carb version, I skip the pastry and serve the salad in lettuce cups.

• I’ve swapped in rotisserie chicken when I need a shortcut.

• For extra protein, I mix in chopped boiled eggs.

• I’ve also used whole-grain slider buns or cucumber slices for different textures and presentations.

storage/reheating

I store the chicken salad in an airtight container in the fridge for up to 3 days. The puff pastry shells are best when freshly baked but can be stored at room temperature for up to 1 day in an airtight container. I avoid assembling the puffs ahead of time to prevent sogginess—just fill them right before serving.

FAQs

Can I make these ahead of time?

Yes, I bake the puffs and prepare the chicken salad in advance. I store them separately and assemble just before serving for best texture.

What’s the best chicken to use?

I use cooked and shredded chicken breast, but rotisserie chicken or grilled chicken works just as well.

Can I use mayo instead of Greek yogurt?

Yes, I use light mayo or a mix of mayo and yogurt depending on what I have on hand. Both give great flavor.

How do I make this gluten-free?

I skip the pastry and serve the chicken salad in lettuce cups or on gluten-free crackers for an easy gluten-free version.

Can I freeze the puff pastry shells?

Yes, I freeze the baked, unfilled shells in a sealed container. I reheat in the oven at 350°F (175°C) for a few minutes to crisp them up before filling.

Conclusion

Healthy Chicken Salad Puffs are one of those versatile recipes I turn to when I want something light, flavorful, and easy to prepare. The creamy chicken salad and crispy puffs make a delicious combo that’s perfect for entertaining or everyday snacking. Whether I’m serving them at a brunch or packing them for lunch, they always feel like a treat—without the guilt.

Healthy Chicken Salad Puffs

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Healthy Chicken Salad Puffs are light, fresh, and satisfying mini sandwiches made with tender chicken salad tucked into airy puff pastry or whole‑grain rolls. Perfect for brunches, parties, or a quick snack.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12–16 puffs
• Category: Appetizer / Snack
• Method: Baking + No‑Bake
• Cuisine: American

Ingredients

• 2 cups cooked chicken breast, shredded or chopped
• 1/2 cup Greek yogurt (or light mayonnaise)
• 1 tbsp Dijon mustard (optional)
• 1/2 cup celery, finely chopped
• 1/4 cup red onion or green onion, finely chopped
• 1 tbsp fresh lemon juice
• Salt and black pepper to taste
• 1 tbsp chopped fresh parsley or dill (optional)
• 1 sheet frozen puff pastry (thawed) or 12 mini whole grain rolls
• 1 egg (for egg wash, if using pastry)

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. If using puff pastry: Cut the thawed sheet into 12–16 squares (about 2–3 inches each). Place on the baking sheet and brush tops lightly with a beaten egg for a golden finish.
3. Bake the pastry squares 12‑15 minutes (or according to package instructions) until puffed and golden. Let them cool.
4. While the pastry bakes, combine the cooked chicken, Greek yogurt (or light mayo), Dijon mustard, celery, onion, lemon juice, parsley or dill (if using), salt and pepper in a bowl. Mix until well‑coated.
5. Slice the cooled pastry puffs in half (or split the mini rolls). Spoon the chicken salad into each puff or roll.
6. Garnish each with an extra herb sprig or small lettuce leaf if desired. Serve immediately or refrigerate until ready to serve.

Notes

• Use chopped apples or grapes in the chicken salad for a sweet crunch.
• For a lower‑carb version, serve the chicken salad in lettuce cups instead of pastry.
• Shortcut: Use rotisserie chicken instead of cooking from scratch.
• Boost protein by adding chopped hard‑boiled eggs to the salad.
• Whole‑grain slider buns or cucumber rounds work well instead of puff pastry for a different base.

Nutrition

• Serving Size: 1 puff
• Calories: 140
• Sugar: 2g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 2.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 35mg