Honey Mustard Chicken Salad Napoleons
Ingredients:
1 frozen puff pastry sheet
2 cups cooked chicken, chopped
1/2 cup pecans, chopped
4 green onions, sliced
1/2 small red pepper, seeded and chopped
1 cup honey-mustard salad dressing
Instructions: Thaw pastry sheet at room temperature for 30 minutes. Heat oven to
400 degrees. Unfold pastry sheet on lightly floured surface, then cut into 3
strips along fold marks. Cut each strip into 2 rectangles and place 2 inches
apart on baking sheet.
Bake in preheated oven 15 minutes or until golden. Remove from baking sheet and
cool on wire rack.
Toss chicken, pecans, onions, pepper and dressing until coated. Split pastries
into 2 layers, making 12 layers in all. Arrange chicken mixture on 6 bottom
layers and top with top layers.