This is my personal chicken salad recipe. To use in little
puffs, be sure to cut the chicken into tiny cubes. Also, you
can add finely ground onions and dried dill weed to the
cream puffs and it will accentuate the puffs greatly!!!Chefmom's Chicken Salad

1 pound chicken breasts, simmered and cooled, cubed
1 medium onion, chopped very finely
1 cup mayonaise
2 tsp mustard (yellow tends to overwhelm the flavor, I use
a honey mustard or a country mustard)
1-2 Tbsp Hidden Valley® Italian dressing seasoning mix
this is the dry powdered mix, I like to also use the
roasted garlic version also.
a few shakes Salad Supreme® seasoning, or Mrs. Dash seasoning
I like the garlic and herb
1/4 cup to 1/3 cup good drinking white wine
salt and freshly crushed white pepper to taste Bring water to a boil, add the chicken and simmer until cooked,
about 10-20 minutes depending on the thickness of the breasts.
Remove from the water and set in a bowl. When cool, shred or cut
into small cubes. Keep the cubes very tiny so that the salad can be
used in tiny pita pockets or cream puffs as a wonderful appetizer.
Finely chop the onions and toss with the chicken,chill until cold,
covered with plastic wrap.

Prepare the dressing by whisking all the ingredients in a bowl.
Be sure to taste as you go and adjust the seasonings to your own
personal taste. The wine will moisten it considerably.

Stir into the cold chicken and cover and refigerate until needed.

Personally I like to make this the day before, it just tastes better the
next day.

As for filling the profiteroles quickly, I would use a piping bag with no
tip, just a wide opening, or a little cookie scoop. The #100 is the smallest
and would give you a nice scoop.

I don't think I would bother with trying to pipe thru a hole like when you
make a cream puff, but instead cut the lids off and lay them in rows on a sheet
pan, then pipe or scoop the rows and then go back and press the lids on, cover with
plastic and refrigerate until needed. I don't think I would do them to far in
advance, the salad and puffs can be made ahead, but fill them the morning you need
them to keep the puffs from being soggy.

I used to make these by the hundreds for a caterer I worked for, but we used
her dry and nasty salad recipe, that is what led me one day to make my own.

Also, be sure to use the wine, many people have tried my recipe and told me it wasn't
as good as the stuff I make, when I asked about what kind of wine they used, they
all said they didn't want to use alcohol. Obviously if that is a problem, invest in a
tasty non-alcoholic wine, but it really make a HUGE difference in the recipe!! Try it,
this is one recipe I can't ever make enough of!!!

Good Luck!!
Tami