BBQ Chicken Salad Puff Stackers

adapted from Picky Palate


2 sheets thawed puff pastry, each sheet cut into 16 squares

Homemade BBQ Sauce
1¼ cups ketchup
3 Tablespoons Dijon Mustard
4 Tablespoons worstershire sauce
2 Tablespoons apple cider vinegar
1 Tablespoon lemon juice
3 Tablespoons brown sugar
1 teaspoon fresh cracked black pepper
1 teaspoon honey
Pinch of salt

2-3 large chicken breasts, cooked in crockpot and shredded

3 cups mixed salad greens
4 Tablespoons prepared Ranch Dressing

1. Preheat oven to 400ºF. Place squares 1 inch apart on a large baking sheets sprayed with cooking spray. Bake for 10-15 minutes or until puffed and slightly golden.

2. Combine all BBQ Sauce ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.

3. In a medium bowl, toss salad with ranch dressing. Spoon a bit of salad onto a puff pastry square then top with a spoonful of chicken. Top with another puff square and repeat layering. Serve warm.

10 stackers