Chicken Salad In A Puff Bowl Recipes

CHICKEN SALAD PUFFS

Steps:

• In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by six rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. , Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For filling, in a large bowl, combine the chicken, celery and olives. In a small bowl, combine the remaining ingredients; stir into chicken mixture. Fill puffs just before serving.

GOLDEN CHICKEN SALAD PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto a greased baking sheet. Bake until golden brown, 15-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. , Split puffs and set tops aside; remove soft dough form inside. In a large bowl, combine filling ingredients. Fill puffs and replace tops. Chill until serving. Refrigerate leftovers.

SALAD BOWL PUFF

Steps:

• In large bowl, mix peas, ham, cheese, onion, mayonnaise and mustard until well blended. Cover and refrigerate at least 2 hours.
• Heat oven to 400°F. Grease bottom and side of 9-inch glass pie plate. In 2-quart saucepan, heat water and butter to boiling. Add Bisquick mix all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat.
• Beat in eggs, 1 at a time, with spoon; continue beating until smooth. Spread over bottom of pie plate (do not spread up side).
• Bake 35 to 40 minutes or until puffed and dry in center; cool. Just before serving, spoon filling into puff. Cut into wedges.

CHICKEN SALAD IN A PUFF BOWL

Steps:

• 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.