Honey-Mustard Chicken Salad Napoleons

Campbell's Honey-Mustard Chicken Salad Napoleons Recipe

You can rely on this stunning chicken sandwich to impress your lunch guests. It features thin layers of puff pastry, filled with a honey-mustard chicken pecan salad.

At a glance

Prep

10 min.

Total

1 hr. 15 min.

Serves

6

Thaw: 40 min.

Bake: 15 min.

Cool: 10 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

All-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
2 cups chopped cooked chicken
1/2 cup chopped pecans
4 green onions, sliced (about 1/4 cup)
1/2 small red pepper, chopped (about 1/4 cup)
1 cup honey mustard salad dressing

How to Make It

  • 1

    Heat the oven to 400°F.

  • 2

    Sprinkle the work surface with the flour. Unfold the pastry on the floured surface. Cut the pastry into 3 strips along the fold marks. Cut each strip into 2 rectangles, making 6 rectangles in all. Place the pastries on a baking sheet. Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on a wire rack.

  • 3

    Stir the chicken, pecans, onions, pepper, if desired and dressing in a medium bowl.

  • 4

    Split each pastry into 2 layers, making 12 layers in all. Divide the chicken mixture evenly among 6 bottom layers and top with the top layers.

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Easy Substitutions

  • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
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RID#24014

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