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Chicken Salad In Cream Puff Bowl Recipe
|Water||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Celery seeds||1⁄4 Teaspoon|
|Shredded lettuce||1 Cup (16 tbs)|
|Chicken||1 Cup (16 tbs)|
Calories 210 Calories from Fat 123
% Daily Value*
Total Fat 14 g21.4%
Saturated Fat 6.6 g33.1%
Trans Fat 0 g
Cholesterol 117.5 mg
Sodium 82.3 mg3.4%
Total Carbohydrates 9 g3.1%
Dietary Fiber 0.83 g3.3%
Sugars 0.5 g
Protein 12 g23.9%
Vitamin A 66.3% Vitamin C 12.1%
Calcium 3.5% Iron 8.6%
*Based on a 2000 Calorie diet
Combine flour, celery seeds, and salt, add to butter mixture, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball.
Remove pan from heat, and let mixture cool 4 to 5 minutes.
Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition, then beat until dough is smooth.
Spread dough evenly in a greased 9-inch pieplate, covering bottom and sides.
Bake at 425Â° for 15 minutes; reduce heat to 325Â°, and bake an additional 25 minutes.
Cool on a wire rack away from drafts.
Carefully remove puff bowl from pieplate, and place on a serving platter, if desired.
Arrange lettuce around inside edge of puff bowl.
Fill with chicken salad, garnish with cherry tomatoes and parsley, if desired.