Real Recipes From Real Home Cooks ®

chicken salad in a puff bowl

(1 rating)
Recipe by
Susan Cutler
Anchorage, AK

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 rating)
yield 6 serving(s)

Ingredients For chicken salad in a puff bowl

  • 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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