Makes 6 servings
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- ⅓ cup chopped toasted pecans
- 1 ½ tsp confectioners’ sugar
- ¼ tsp salt
- ⅛ tsp pepper
- 2 cups chopped, cooked chicken
- ⅔ cup halved red grapes
- ½ recipe Basic Cream Puff Dough (see below)
- 3 lettuce leaves, torn in half
To make filling, in a medium bowl stir together mayonnaise, sour cream, pecans, confectioners’ sugar, salt and pepper; stir in chicken and grapes. Cover and chill at least 2 hours.
Make Basic Cream Puff Dough (see below). Preheat oven to 400°F.
To make cream puff shells, drop dough by heaping tablespoons 2 inches apart onto a parchment-lined or ungreased baking sheet, smoothing any jagged points. Bake 30 minutes or until golden brown on bottom. Remove to wire rack; cool slightly. With a serrated knife, cut in half horizontally. Remove and discard soft dough inside.
To assemble, spoon a generous ⅓ cup chicken salad into shell bottoms; place lettuce and cream puff tops over filling. Assembled puffs may be chilled in a covered container for up to 3 hours before serving.
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