Chicken Salad in a Puff Bowl

Chicken Salad In A Puff Bowl Recipe

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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


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


  • 1CREAM 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.
  • 2Meanwhile, 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.

Printable Recipe Card

About Chicken Salad in a Puff Bowl

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