Sesame Chicken Salad in Puff Pastry Cups

These sesame chicken salad in puff pastry cups are a great choice for a ladies luncheon menu because they’re light yet satisfying, and they make a pretty presentation. I love a good chicken salad recipe, and this one has a little bit of an Asian twist with sesame oil and soy sauce in the mix.

Chicken Salad Cups for Luncheon Menu

Below, I’m showing you how to make the puff pastry cups, as well as the chicken salad recipe. You can buy pre-cut puff pastry cups at the grocer, but I find the minis to be too small, and the large ones to be too big for this particular usage. Plus, they’re not always in stock when you need them.

Use the cups as a vessel for any number of recipes you may have: chicken salad, seafood salad, even hot mixtures with sausage or beef. These pastry cups are small enough to be served as an appetizer too. For a luncheon, though, I would make enough for 2 1/2 per person, because someone might want more or less.

Planning parties and showers is more than just decorating the space. You also have to plan the food, which is why I decided to share this recipe from my mod-meets-vintage bridesmaids luncheon menu. When I’ve asked my girl friends in the past what they wanted in terms of party advice, they would say, “we want a complete party plan with decor AND food.”

For more chicken salad fillings try the classic tea sandwich filling recipe here, spicy chicken filling here, or honey chicken salad here.

Puff Pastry Cups

• 1 package puff pastry sheets
• flour
• rolling pin
• 1 larger, and 1 smaller cookie cutters, or round glass

Let pastry thaw according to package directions, then unfold on to a floured surface.

Preheat oven to 400 degrees.

Using a rolling pin, roll over pastry dough so it stretches slightly in all directions.

Cut out a larger circle from the dough, using a cookie cutter or the rim of a glass.

Using the smaller cutter, press into the center of the dough circle, but don’t press all the way through {you do need to press pretty deeply, though}.

Place on baking sheet and bake for about 10-15 minutes, or until golden.

Remove from oven and let cool to touch. You should see the circle indention on the top of the pastry cup.

Use a paring knife to help cut and lift off the top. Scoop out pastry filling to form a “cup.”

Fill pastry cups with your filling.

Sesame Chicken Salad

• 1 10-oz can chicken breast meat, finely chopped {buy the large cans or use fresh cooked chicken breast and shred it. Small cans of chicken are of poor quality I’ve found}
• 1/4 cup light mayonnaise
• 2 teaspoons honey
• 1 teaspoon reduced-sodium soy sauce
• 1/4 teaspoon sesame oil
• 1/8 teaspoon ground red pepper
• Fresh cilantro, finely chopped {about 1-2 Tablespoons}
• Sesame seeds to garnish if desired

In a medium bowl, combine all ingredients until well mixed. Cover and chill for at least 2 hours, or over night.

Use a small scoop or spoon to add filling to pastry cups.

Serve.

Makes about 15-20 cups, depending on size.