Dill Chicken Salad Sliders with Puff Pastry Buns
These precious dill chicken salad sliders are made with a delicious rotisserie chicken salad recipe and crispy, flaky, buttery puff pastry buns!
Servings: 20 sliders
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)
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.
For this recipe, you will require a:
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.
- Cutting Board
- Sharp Knife
- Medium-size mixing bowl
- Mixing Spoon
- Foil-lined baking pan
- Cookie cutter (or wine glass)
- Tooth picks (optional)
- Pastry brush
Serving: 1slider | Calories: 164kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 124mg | Potassium: 77mg | Vitamin A: 250IU | Vitamin C: 2.9mg | Calcium: 20mg | Iron: 0.9mg