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 lunch entrée, accompanied by crisp greens or pureed soup. It's an elegant choice when having friends over for a light repast.
Makes 6 puffs
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1/3 cup chopped toasted pecans
- 1½ teaspoons confectioners’ sugar
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 2 cups chopped, cooked chicken
- 2/3 cup halved red grapes
- ½ of the Basic Cream Puff Dough recipe (recipe 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 (recipe here). To make cream puff shells, preheat oven to 400°F. 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 1/3 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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