Chicken Salad in a Puff Bowl
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.
CREAM PUFF BOWL
1 cboiling water
1 call purpose flour
2 ccooked chicken
1 cseedless, green grapes, halved
1/2 cshredded swiss cheese
1/2 csliced celery
3 Tbspsliced green onion
1/4 csalad dressing or mayonnaise
1/2 csour cream
1/4 ctoasted sliced almonds
How to Make Chicken Salad in a Puff Bowl
- 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.
- 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.
- **HINT: Making the chicken mixture ahead of time (2 hours or so), gives ingredients a chance to marry in the refrigerator.