Chicken Salad Cream Puffs – a delicious recipe with flour, salt, ground red pepper, water, margarine, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Combine the first 3 ingredients, and set aside. Combine water and margarine in a medium saucepan, and bring to a boil. Reduce heat to low; add the flour mixture, stirring well until mixture is smooth and pulls away from sides of pan. Remove from heat, and let cool 5 minutes.
2
Add egg whites and egg, 1 at a time, beating vigorously with a wooden spoon until smooth. Spoon mixture into a pastry bag fitted with a 1/2-inch round tip, and pipe 30 (1 1/2-inch-round) mounds onto a baking sheet coated with cooking spray. Bake at 425u00b0 for 10 minutes. Reduce oven temperature to 350u00b0, and bake an additional 10 minutes; let cool completely on a wire rack.
3
Cut tops off cream puffs; fill each cream puff with 1 tablespoon Chicken Salad. Serve immediately.
216
kcal
Calories
8
g
Fat
24
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/4 teaspoon salt, 1/8 teaspoon ground red pepper, 1 cup water, and more.
Yes, Chicken Salad Cream Puffs falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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