Monday, August 17, 2009

Chicken Salad Filled Puffs

Fancy a mini chicken salad sandwich anyone? Picture these served with a large glass of ice cold lemonade and a fruit platter on a very hot day. Sounds very refreshing. If you're pressed for time you may purchase your chicken salad ready made from a deli and add a few halved grapes or other ingredients to it as long as you use it within a day. Do not make the chicken salad longer than a day before you intend to use it.

Start with the cream puffs which by the way, may be made the day before for your convenience.

Cream Puffs
Preheat your oven to 350 degrees.

Heat the following in a 3 qt. saucepan to a rolling boil:
*1 cup water
*1/2 cup butter
*Stir in;
*1 cup flour

Stir vigorously over low heat till mixture forms a ball about 1 minute. Remove from heat.

Beat in:
4 eggs all at once and continue to beat till smooth and glossy.

Drop mixture by teaspoonful onto ungreased baking sheets and bake for 25 minutes until golden brown and dry. Cool on wire rack. Store them in a covered container until your ready to make the mini filled puffs.

Chicken Salad Filling

*2 cups finely chopped cooked chicken
*2 stalks finely minced celery
*1/2 cup green grapes, halved on a paper towel if desired
*1/2 cup mayonaise
*1 tsp lemon juice
*1 tbs. finely minced onion
*salt to taste
*pepper to taste

Combine ingredients and chill right away until you put the mini puffs together.

Cream Puff Assembly
Cut off tops of the mini puffs and fill with a rounded teaspoon of chicken salad. Replace tops and cover with plastic wrap to refrigerate until serving time. Best if assembled as close to serving time as possible. They look great on an elegant platter.

Makes about 40 puffs

These are a great option for bridal showers, luncheons, dish-to-pass events, holidays... any time really.


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