Chicken Salad In A Puff Bowl Food

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.

TEX-MEX CHICKEN SALAD BOWL

Steps:

• Preheat the oven to 375˚. Combine the lime zest, fajita seasoning and 1/2 teaspoon salt in a small bowl; rub all over the chicken. Heat a large nonstick ovenproof skillet over medium-high heat. Add the corn and cook, stirring, until warmed through, 30 seconds; remove to a bowl. Add the vegetable oil to the skillet. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer the skillet to the oven and cook until the chicken is just cooked through, about 12 minutes. Transfer to a cutting board to rest 5 minutes.
• Meanwhile, combine 1 cup spinach, the halved avocado, buttermilk, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Blend in 2 to 4 tablespoons water until thin enough to drizzle.
• Divide the remaining spinach among shallow bowls. Arrange the corn, sliced avocado, tomatoes, cabbage and tortilla strips on top. Slice the chicken against the grain and add to the bowls. Drizzle with some of the dressing and serve the rest on the side.

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.

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

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.

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.