These precious dill chicken salad sliders are made with a delicious rotisserie chicken salad recipe and a very special surprise! The buns are made of crispy, flaky, buttery puff pastry that takes only 20 minutes to bake, so they’re not just sliders… They’re dill chicken salad “slider-puffs!”
I made these for a tasty picnic I threw recently. My friends said the puff pastry gave them the texture of “chicken salad macrons” because of that delicately, crispy exterior and puffy interior. That made me smile.
Since you’re using puff pastry, you can make the buns into any size you like! You can make them into burgers, sliders or even little appetizers! All you need is a cookie cutter or even a wine glass to make buns that are exactly the right size for your party.
How to Make This Recipe – Step by Step
Note: Keep in mind, a single circle will be both the top and bottom of a bun. Once cooked, you’ll easily peel the top from the bottom of each full puff.
1. Make your tasty dill chicken salad. The full (and simple) recipe can be found here: Easy Rotisserie Chicken Salad with Dill.
2. Preheat oven to 375. Lay thawed puff pastry on a cutting board and use a cookie cutter (or wine glass) to cut it into circles. Use as much pastry as you can. Lay each circle about a half-inch apart on a foil-lined pan.
3. Brush each circle with a beaten egg. Bake pastry for 15-20 minutes. You’ll know they’re done when the tops are a pretty golden brown.
4. Allow them to cool for just 3-5 minutes, then gently peel the tops away from the bottoms. They should open easily if they’re still warm, so don’t wait longer than 3-5 minutes or they’ll be too stiff to open easily.
5. Carefully spoon your chicken salad onto the puffs one by one. Top with a little arugula or sprouts and place the other puff-buns on top.
6. Seal them nicely with an olive and a pretty tooth pick.
Common Questions
The chicken salad takes only 30 minutes to make, once you’ve allowed the chicken to cool first, and the puffs take only 15-20 minutes to bake, so you’re looking at about 1 hour total if you include assembly of the sliders.
You’ll want to make your puffs up to 5 hours before serving (ideally just before serving), or they’ll start to lose their flakiness. But you can make your chicken salad up to 48 hours beforehand and simply make your puffs, spoon in your chicken salad and serve. They’ll stay deliciously flaky, puffy and perfectly tasty up to about 6 hours after the puffs are baked and assembled into sliders if they’re sealed in a Tupperware container with a tight lid.
A Few Tips
1. Make sure to cut your puffs a little bit bigger than you want them to be when baked.
When puff pastry bakes in the oven, it will shrink in size just a bit, so especially if you’re making tiny appetizer-sized “slider puffs,” size up a bit when you’re cutting them into circles.
2. If you don’t have any round or large enough cookie cutters…
You can also lay your puff pastry on a cutting board and use a pizza cutter to cut the pastry into squares, or you can simply use a wine glass to make perfect slider-size buns like I’ve done.
3. Chop your chicken salad veggies nice and tiny.
My rotisserie dill chicken salad recipe is what I used for these sliders, but just makes sure to chop the vegetables in the recipe a bit tinier so the chicken salad isn’t too chunky for the sliders.
Help yourself to a little more tasty appetizer inspiration!
- Pesto Zucchini Rosettes
- Crispy, Baked Cauliflower Cakes with Roasted Garlic Sour Cream & Marinara
- Blistered Shishito Peppers with Soy Sauce, Sesame & Lime
For more inspiration, subscribe to my newsletter follow me on Instagram, on Pinterest, tiktok and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
Dill Chicken Salad Sliders with Puff Pastry Buns
Ingredients
For the Dill Rotisserie Chicken Salad
- 1 Rotisserie Chicken
- ¾ cup celery – chopped
- ¾ cup radishes – chopped
- ½ cup red onion – chopped
- 1½ tbsp. fresh dill – fronds pulled from stems
- ¼ cup mayo
- ¼ cup dill mustard
- salt & pepper to taste
For the Puffs
- 2 sheets ready-to-bake puff pastry – I use Pepperidge Farm
- 1 egg – beaten
- 1 bunch arugula (or sprouts)
- small olives (optional)
Instructions
- Make your tasty dill chicken salad. The full (and simple) recipe can be found here: Easy Rotisserie Chicken Salad with Dill.
- Preheat oven to 375. Lay thawed puff pastry on a cutting board and use a cookie cutter (or wine glass) to cut it into circles. Use as much pastry as you can. Lay each circle about a half-inch apart on a foil-lined pan.
- Brush each circle with a beaten egg. Bake pastry for 15-20 minutes. You’ll know they’re done when the tops are a pretty golden brown.
- Allow them to cool for just 3-5 minutes, then gently peel the tops away from the bottoms. They should open easily if they’re still warm.
- Carefully spoon your chicken salad onto the puffs one by one. Top with a little arugula or sprouts and place the other puff-buns on top. Seal them nicely with an olive and a pretty tooth pick.
Notes
- Cutting Board
- Sharp Knife
- Medium-size mixing bowl
- Mixing Spoon
- Foil-lined baking pan
- Cookie cutter (or wine glass)
- Tooth picks (optional)
- Pastry brush
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