Honey Mustard Chicken Salad

4/5  lb.		boiled chicken, chopped
1/2  cup		chopped red pepper
1/4  cup		diced white onion
3/4  cup		Ken's lite Honey Mustard Dressing
1/2  cup		chopped pecans

Tip: For nutritional information on all the ingredients in Honey Mustard Chicken Salad just click on each ingredient name. Then adjust the serving size for any Honey Mustard Chicken Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat the oven to 400F.

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.

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

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.