Chicken salad with pecans and grapes is served in cream puff bowls

Chicken Salad Cream Puffs

Studded with toasted pecans and sweet red grapes, chicken salad this good deserves distinctive staging. Present it in tender cream puff bowls with matching lids for a special lunch entrée, accompanied by crisp greens or pureed soup. It’s an elegant choice when having friends over for a light repast.

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.

Associated Recipes

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