Cheesy Hot Chicken Salad
By: Holly Sander
Published: Tuesday, April 5, 2016 - 6:30am

Ingredients




4 chicken breasts cooked & diced in ½ inch pieces (or shredded)
2 celery stalks, halved lengthwise and finely chopped
4-5 green onions, finely chopped (reserve 2 tablespoons for garnish)
2 tablespoons fresh thyme, finely chopped
2 cups shredded sharp cheddar cheese (white preferably)
1 tablespoon fresh lemon juice, about half a lemon
1 cup mayonnaise
1 teaspoon salt
1 teaspoon pepper
⅓ cup yellow cheddar to top before baking
6-12 frozen puff pastry shells (in freezer area of grocery store)

Preparation

1 Bake frozen puff pastry shells according to instructions (normally 425 for 18-20 minutes). 2 Lightly grease or spray either a 9X9 or a 10-inch round baking dish 3 While the shells are baking, mix all ingredients except 1/3 cup yellow cheddar cheese and 2 tablespoons of green onions, and transfer to the prepared dish. Sprinkle the top with yellow cheddar. 4 Once puff pastry shells are finished, set aside to cool and set oven temperature to 350. 5 Bake the chicken mixture uncovered for 30-35 minutes, until bubbling around edges and cheese has fully melted. 6 Garnish with 2 tablespoons of green onions (Other toppings you could add: chopped tomatoes, chopped fresh thyme, bacon crumbles or even hot sauce). 7 To serve, use a sharp paring knife to remove the "tops" of each puff pastry and the soft pastry underneath. Fill each shell with cheesy hot chicken salad. 8 Recipe Notes: 9 To cook chicken breasts: 10 Preheat oven to 375 degrees. Place raw chicken in a 9x13 baking dish. Salt and pepper the top side of each breast. Pour 1 cup of chicken stock into the pan. Cover the pan tightly with tin foil and bake for 40 minutes or until a meat thermometer reads 165 degrees.

About

Cheesy Hot Chicken Salad - Savory & creamy, full of tender juicy chicken, w/sharp cheddar, fresh lemon, green onion & thyme. Served in puff pastry shells.
Please visit my blog Taste and See for more delicious recipes!