chicken salad puffs

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Filed Under:chicken, salad, roast, bake,

Servs: 6  Prep: 25m  Cook: 30m  

"For a unique way to serve chicken salad, these puffs can't be beat! The tasty filling gets color and crunch from the olives and celery. Guests have told me they are delicious and satisfying. -Marlys Benning, Wellsburg, Iowa"

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   2 cups diced cooked chicken
  •   1/4 teaspoon Worcestershire sauce
  •   2 eggs, room temperature
  •   1/2 cup all-purpose flour
  •   FILLING:
  •   1/8 teaspoon pepper
  •   1/4 cup butter or margarine
  •   3/4 cup chopped celery
  •   salt to taste
  •   Dash salt
  •   1 tablespoon lemon juice
  •   1/2 cup water
  •   1/3 cup mayonnaise or salad dressing
  •   1 (2.25 ounce) can sliced ripe olives, drained
  •   1 teaspoon grated onion
  •   CREAM PUFFS:

Instructions

    1. In a medium saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms and does not stick to pan. Remove from the heat; and let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue to beat until dough to well blended. Drop by rounded tablespoonfuls onto a greased baking sheet, making six mounds 3 in. apart. Bake at 400 degrees F for 30-35 minutes or until golden brown and dry and firm to the touch. Transfer to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
    2. For filling, combine the chicken, celery and olives in a large bowl. In a small bowl, combine remaining ingredients; stir into chicken mixture. Fill puffs just before serving.

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