Gourmet Rotisserie Chicken Salad

So, the sis and I put our heads together and amped up my chicken salad recipe for Easter Sunday brunch.  I was going to make plain old chicken salad and we decided - what if we start throwing other things in it, what would it taste like?  So we did and it was fabulous!  When you get two good cooks in the kitchen you never know what will happen.  We were taught by the best - our mother!  This is how we made it, recipe below. 

I saved time buying a rotisserie chicken from the grocery store, clean all the meat from the bones and chop it up.

 Some of the ingredients, we used light mayonnaise to keep calories down.

 Chopped up walnuts and threw in some dried cranberries.

 To be fancy I baked these little babies off in the oven.  Now you don't have to be afraid of these, they are as easy as breaking them apart and placing them on a baking sheet - that's it!  Stuffed with the chicken salad and it's party time.

 Gourmet Rotisserie Chicken Salad

Ingredients

1 prepared rotisserie chicken from the grocery store

2 stalks of celery, diced

1/2 red onion, diced

1/2 cup chopped walnuts

1/2 cup dried  cranberries

2 tablespoons of chopped fresh dill

salt and pepper to taste

1 cup of Light Hellmann's Mayonnaise, may need more depending on the size of your chicken

2 packages of Pepperidge Farm Puff Pastry Shells, follow instructions for baking on the back of the box. 

Directions

Clean chicken off the bones and then discard the bones and skin.  Dice the chicken and put into a large bowl.  Add the celery, onion, chopped walnuts, cranberries, dill, salt and pepper.  Combine all  of those ingredients together, add the mayonnaise.  Store covered in the refrigerator until ready to use.

Bake the shells, according to the package directions, right before you are ready to serve.  I use a parchment paper lined baking sheet so they do not stick.  Let them cool, remove the little tops and set them aside. Fill the shells and place the tops back on them.  Makes 12 servings.