Chicken Salad in a Cream Puff

Serves: 5
Total Calories: 477


Chicken Salad:
2 cups cubed, cooked chicken
1 cup halved green seedless grape
1/2 cup shredded Swiss cheese
1/2 cup sliced celery
3 tablespoons sliced green onions
1/2 cup dairy sour cream
1/4 cup mayonnaise
1/4 cup toasted sliced almonds
Cream Puff:
1/2 cup margarine
1 cup boiling water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
leaf lettuce for garnish


Chicken Salad:
Combine chicken, grapes, cheese, celery, onions, sour cream, and mayonnaise. Chill until ready to serve.

Cream Puff:
Preheat oven to 400°. Add margarine to boiling water and stir until melted; add flour and salt all at once. Stir until well blended and a ball forms. Set aside to cool for 10 minutes. Add eggs to flour mixture, one at a time. Stir after each addition until thoroughly blended. butter a 9-inch pie pan. Spread batter evenly in bottom and on sides. Bake 30–35 minutes, or until puffed and lightly browned.

When ready to serve, line pastry with lettuce leaves and fill with chicken salad. Sprinkle toasted almonds on top. To serve, cut into wedges.

Hint: Cream puff may be made one day ahead and re-crisped in moderate (325°) oven for 5 minutes. chicken salad may be prepared 1 to 3 days ahead.

Nutritional Facts:

Serves: 5
Total Calories: 477
Calories from Fat: 276

This Chicken Salad in a Cream Puff recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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