Creamy Herb Chicken Salad Tartlets in Pastry Shells

Quick Recipe Version (TL;DR)

• Yield: 24 mini tartlets (about 8 appetizer servings)
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes (plus optional 15 minutes chilling)

Quick Ingredients

• 2 cups finely chopped cooked chicken (about 280 g)
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tbsp fresh lemon juice
• 1/4 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 1/4 cup finely diced celery
• 2 tbsp finely minced red onion or shallot
• 3 tbsp finely chopped fresh herbs (such as parsley, chives, and dill)
• 1/3 cup finely chopped red grapes or crisp apple (optional but lovely)
• 24 ready-made mini tart shells or phyllo cups
• 2 tbsp finely chopped toasted almonds or pecans (optional garnish)
• Extra chopped fresh herbs for garnish

Do This

• 1. Finely chop the cooked chicken, celery, onion, herbs, and grapes or apple (if using).
• 2. In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon, honey, lemon juice, salt, pepper, and garlic powder until smooth.
• 3. Fold in the chopped chicken, celery, onion, grapes/apple, and herbs until everything is well coated; adjust seasoning to taste.
• 4. If time allows, cover and chill the chicken salad for 15 minutes to let the flavors meld.
• 5. Preheat oven to 350°F (175°C). Arrange tart shells on a baking tray and bake 4–5 minutes until just crisp, then cool completely.
• 6. Spoon a heaping tablespoon of chicken salad into each cooled tart shell. Top with toasted nuts and extra herbs. Serve right away or within 1 hour.

---

Why You’ll Love This Recipe

• Uses ready-made mini tart shells, so it looks fancy but comes together in minutes.
• Perfect for parties, showers, or a classy snack platter with almost no last-minute fuss.
• Creamy, herby chicken salad with a crunchy, buttery shell gives great texture in every bite.
• Easy to customize with your favorite herbs, mix-ins, or lighter swaps.

Grocery List

• Produce: Celery, red onion or shallot, fresh parsley, fresh chives, fresh dill (optional but great), 1 lemon, red grapes or a crisp apple (optional).
• Dairy: Plain Greek yogurt.
• Pantry: Cooked chicken (rotisserie, poached, or leftover roast), mayonnaise, Dijon mustard, honey, fine sea salt, black pepper, garlic powder, ready-made mini tart shells or phyllo cups, almonds or pecans (optional).

Full Ingredients

For the Creamy Herb Chicken Salad

• 2 cups finely chopped cooked chicken (about 280 g; rotisserie or leftover, skin removed)
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt (2% or whole; or use more mayo if you prefer)
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tbsp fresh lemon juice (about 1/2 a lemon)
• 1/4 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 1/4 cup finely diced celery (about 1 small stalk)
• 2 tbsp finely minced red onion or shallot
• 3 tbsp finely chopped fresh herbs (such as 1 tbsp parsley, 1 tbsp chives, 1 tbsp dill)
• 1/3 cup finely chopped red grapes or crisp apple (optional, for a touch of sweetness and color)

For Assembling the Tartlets

• 24 ready-made mini tart shells or phyllo cups (about 1.5–2 inches across)
• 2 tbsp finely chopped toasted almonds or pecans (optional, for garnish)
• 1–2 tbsp extra chopped fresh herbs (parsley, chives, or dill) for garnish

Step-by-Step Instructions

Step 1: Prep the chicken and crunchy add-ins

If using rotisserie or leftover chicken, remove the skin and any bones. Finely chop the meat so the pieces are small enough to sit neatly in the mini tart shells; you are aiming for pea-sized bits rather than large chunks. You should have about 2 cups.

Finely dice the celery and red onion or shallot. Chop the fresh herbs (parsley, chives, dill) very finely so they distribute evenly through the creamy mixture. If you are using grapes or apple, chop them into very small pieces as well, about the same size as the celery. If you plan to garnish with nuts, toast them in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant, then cool and chop.

Step 2: Make the creamy herb dressing

In a medium mixing bowl, add the mayonnaise, Greek yogurt, Dijon mustard, honey, and fresh lemon juice. Sprinkle in the fine sea salt, black pepper, and garlic powder. Whisk until the mixture is smooth, creamy, and fully combined, with no streaks of mayo or yogurt left.

Taste a little bit of the dressing on its own. It should be tangy, lightly sweet, and well seasoned. If it tastes a bit flat, add a small pinch more salt or an extra squeeze of lemon juice. Remember that the flavors will mellow slightly once they coat the chicken and vegetables.

Step 3: Fold in the chicken, herbs, and mix-ins

Add the chopped chicken to the bowl with the dressing, along with the diced celery, minced red onion or shallot, and chopped grapes or apple (if using). Scatter in the finely chopped fresh herbs.

Using a spatula or large spoon, gently fold everything together until the chicken and vegetables are evenly coated in the creamy dressing. Try not to mash the mixture; you want to keep some texture. If the chicken salad seems a little too thick or dry, stir in 1–2 teaspoons of additional mayonnaise or a splash of lemon juice to loosen it slightly.

Step 4: Adjust seasoning and chill (if you have time)

Taste the chicken salad and adjust to your liking: add more salt, pepper, or lemon juice if needed, or a tiny drizzle of honey if you want a touch more sweetness. When it tastes good on its own, you are ready to move on.

If you have 15–30 minutes, cover the bowl and refrigerate the chicken salad. Chilling lets the flavors blend and firms the mixture slightly, which makes it easier to spoon neatly into the tart shells. If you are in a rush, you can use it right away, but the flavor will be a bit brighter after a short rest in the fridge.

Step 5: Crisp the tart shells

Preheat your oven to 350°F (175°C). Arrange the ready-made mini tart shells or phyllo cups in a single layer on a baking sheet.

Bake for 4–5 minutes, or according to the package directions, until the shells are just crisp and very lightly golden. They should not be deeply browned. Remove from the oven and let them cool completely on the baking sheet. This quick step refreshes the shells and helps keep them crisp once they are filled.

Step 6: Fill, garnish, and serve

Just before serving, give the chicken salad a quick stir. Using a small spoon or a #60 cookie scoop (about 1 tablespoon), scoop a heaping tablespoon of chicken salad into each cooled tart shell. Gently mound it up for a pretty, rounded top without spilling over the edges.

Sprinkle the tops with the chopped toasted nuts and extra fresh herbs. Arrange the tartlets on a platter in a single layer. Serve immediately, or within about 1 hour, for the crispiest shells. If they sit longer, the shells will soften a bit, but they will still taste delicious.

Pro Tips

• Chop small for neat bites: Tiny pieces of chicken and vegetables make the tartlets easier to fill and much tidier to eat in one or two bites.
• Adjust creaminess at the end: If the chicken salad looks dry after mixing, add a spoonful of mayo or yogurt. If it is too loose, stir in a bit more chopped chicken.
• Keep shells and filling separate until serving: Store the shells at room temperature and the salad in the fridge, then fill right before guests arrive to keep everything crisp.
• Use cold chicken: Chilled, cooked chicken mixes more easily with the dressing and helps keep the filling food-safe for longer on a party table.
• Double the recipe for a crowd: This scales up easily; just use a very large bowl and taste as you go when adjusting the seasoning.

Variations

• Curried Chicken Salad Tartlets: Add 1–1 1/2 tsp mild curry powder and a pinch of ground cumin to the dressing. Swap the grapes for 1/4 cup raisins or dried cranberries and garnish with chopped cilantro instead of dill.
• Mediterranean Herb Tartlets: Skip the honey and grapes. Add 2 tbsp finely chopped sun-dried tomatoes, 2 tbsp finely chopped Kalamata olives, and 1–2 tbsp crumbled feta. Use parsley and dill, and a touch of extra lemon juice.
• Lighter Tartlets: Use 1/4 cup mayonnaise and increase the Greek yogurt to 1/2 cup. Add an extra tablespoon of lemon juice and herbs for brightness. You can also fill a few cucumber rounds or endive leaves alongside the tart shells for a lower-carb option.

Storage & Make-Ahead

Prepare the chicken salad up to 3 days in advance and store it in an airtight container in the refrigerator. Taste and stir before using, adding a spoonful of mayo or lemon juice if it has thickened. Keep the ready-made tart shells in their original packaging or in an airtight container at room temperature. For best texture, fill the tartlets no more than 1 hour before serving. Leftover filled tartlets can be refrigerated for up to 1 day, but the shells will soften; they are still tasty, just less crisp.

Nutrition (per serving)

Approximate values per serving (2 mini tartlets): about 140 calories, 10 g fat, 7 g carbohydrates, 1 g fiber, 7 g protein, and 210 mg sodium. These numbers are estimates and will vary based on the exact ingredients and brands you use, and whether you include optional nuts and fruit.