Chicken Salad In Cream Puff Bowl Recipe
Ingredients
| 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 | |
| Salt | 1 Dash | |
| Eggs | 2 | |
| Shredded lettuce | 1 Cup (16 tbs) | |
| Chicken | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 222 Calories from Fat 138
% Daily Value*
Total Fat 15 g23.8%
Saturated Fat 7.1 g35.4%
Trans Fat 0 g
Cholesterol 120.6 mg40.2%
Sodium 84.3 mg3.5%
Total Carbohydrates 9 g3.1%
Dietary Fiber 0.83 g3.3%
Sugars 0.5 g
Protein 11 g22.5%
Vitamin A 66.7% Vitamin C 13.1%
Calcium 3.5% Iron 8.8%
*Based on a 2000 Calorie diet
Directions
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 425° for 15 minutes; reduce heat to 325°, 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.
Chef
