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In a small bowl, combine the lemon juice, miracle whip and salt. Toss with the chicken, celery, in a medium bowl. Serve on mini rolls.

This is one of my favorite potluck dishes. It can be made ahead of time, and it’s always a party pleaser. If I’m hosting a luncheon, I make chicken salad on homemade croissants, but for potlucks, I like to go mini.

The secret to this appetizer is using Pepperidge Farm Puff Pastry Sheets. They give you the same buttery, flaky goodness of croissants, but in much less time. You don’t have to roll the dough at all. Just unwrap it, unfold it and cut it along the fold lines. Then, cut each strip in half horizontally, and then cut it into 12 squares.

After these puff up in the oven, split and scoop in some yummy chicken salad.

I grilled my chicken today, but you can also bake it or boil it. Or if you’re in a real hurry, you can buy pre-cooked chicken, or even use a rotisserie chicken.