Vinaigrette Chicken Salad In Dilled Crème Puffs
Rebecca
ingredients
- Chicken Salad:
- 4 split chicken breast halves; cooked and chopped
- 1/2 C sliced ripe olives
- 1 small red onion; sliced and separated into rings
- 2/3 C lemon juice
- 2/3 C vegetable oil
- 2 tsp chopped chives
- 1 tsp dillweed
- salt and pepper to taste
- Crème Puffs:
- 1/4 C butter
- 1/2 C flour
- 1/2 C water
- 1 tsp dillweed (I used 1/2)
- 2 eggs
directions
- 1
For Chicken Salad:
- 2
Toss chicken, olives, and onion together. Combine dressing ingredients and mix. Pour over chicken mixture and refrigerate a few hours, mixing occasionally. Just before serving, fill puffs with chicken salad.
- 3
For Crème Puffs:
- 4
Melt butter with water in pan, add flour and dill. Stir over heat until dough forms a ball. Remove from heat and let stand five minutes. Add eggs one at a time, beating well after each. Drop in mounds on grease baking sheet. Bake at 400 degrees until golden. Cut small hole in top immediately. Cool thoroughly.
Source: Cathy Howell
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