Chicken Salad in a Puff Bowl

Chicken Salad In A Puff Bowl

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Susan Cutler


I got this recipe back in early to mid 2000's from

I have made this a couple times. I remember, I once served this to a couple of girlfriend's, I had over one summer afternoon. It was a hit with them. If I remember correctly, I served this also with little pieces of chopped apple as part of the salad.


★★★★★ 1 vote




  • 1/2 c
  • 1 c
    boiling water
  • 1 c
    all purpose flour
  • 1/4 tsp
  • 4

  • 2 c
    cooked chicken
  • 1 c
    seedless, green grapes, halved
  • 1/2 c
    shredded swiss cheese
  • 1/2 c
    sliced celery
  • 3 Tbsp
    sliced green onion
  • 1/4 c
    salad dressing or mayonnaise
  • 1/2 c
    sour cream
  • ·
    lettuce leaves
  • 1/4 c
    toasted sliced almonds

How to Make Chicken Salad in a Puff Bowl


  1. CREAM PUFF BOWL: Prepare bowl first.

    In a medium saucepan melt 1/2 cup butter in 1 cup boiling water.

    Add 1 cup all-purpose flour and 1/4 teaspoon salt all at once. Stir vigorously until well blended.

    Cook and stir mixture over medium heat until mixture forms a ball that doesn't separate.

    Remove from heat; let stand 5 minutes.

    Add 4 eggs, one at a time, to mixture in pan, beating vigorously until smooth, about 1 minute after each addition. Batter should look thick and feel slightly sticky.

    Spread over bottom and up sides of a greased 9" pie plate.

    Bake in a 400F degree oven for 30 minutes or until golden. Cool.
  2. Meanwhile, combine the chicken, grapes, cheese, celery and onion. Mix sour cream and mayonnaise or sour cream and salad dressing. Add to chicken mixture; toss well.

    Cover; chill until serving time.

    At serving time, line puff with lettuce.

    Spoon chicken mixture into puff.

    Sprinkle with nuts. Serve at once.

    Makes 6 servings.
  3. **HINT: Making the chicken mixture ahead of time (2 hours or so), gives ingredients a chance to marry in the refrigerator.

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