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This is a very elegant and delicious chicken salad. I think you could serve it in hollowed out cherry tomatoes or cream puffs as an elegant appetizer, in medium-sized scooped out tomatoes such as Compari tomatoes (about 1 1/2 to 2-inches in diameter) or larger tomatoes for more of a hot day, main dish meal. I have used this in large tomato halves, as part of a salad plate that I like to make in the summer.
Whipped Cream Chicken Salad
From: Party Receipts by the Charleston, SC Junior League.
Ths can be served in pastry shells or scooped out cherry tomatoes or used as a sandwich filling. It is sinfully rich.
Makes 4 cups
2 cups diced cooked chicken
1 1/2 cups diced celery
2 Tbsp. chopped parsley
1 tsp. salt
1/2 tsp. ground pepper
1 cup mayonnaise
2 Tbsp. fresh lemon juice
1/4 cup heavy cream, whipped
1/2 cup chopped or sliced almonds
In a large bowl toss the chicken with the celery, parsley, salt, and pepper. Add the mayo and the lemon juice and mix well. Gently fold in whipped cream until it is well incorporated.
Refrigerate the salad for about an hour. Before serving, sprinkle with the almonds.
Whipped Cream Chicken Salad
From: Party Receipts by the Charleston, SC Junior League.
Ths can be served in pastry shells or scooped out cherry tomatoes or used as a sandwich filling. It is sinfully rich.
Makes 4 cups
2 cups diced cooked chicken
1 1/2 cups diced celery
2 Tbsp. chopped parsley
1 tsp. salt
1/2 tsp. ground pepper
1 cup mayonnaise
2 Tbsp. fresh lemon juice
1/4 cup heavy cream, whipped
1/2 cup chopped or sliced almonds
In a large bowl toss the chicken with the celery, parsley, salt, and pepper. Add the mayo and the lemon juice and mix well. Gently fold in whipped cream until it is well incorporated.
Refrigerate the salad for about an hour. Before serving, sprinkle with the almonds.
Cream Puffs and Petits Choux
1 c. water
1/2 c. butter or margarine
1 c. all-purpose flour
4 eggs
Heat oven to 400 degrees F. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by scant 1/4 cupsful, 3 inches apart onto ungreased baking sheet.
Bake 35 to 40 minutes or until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs. Refrigerate until serving time. 12 Cream Puffs
Petits Choux
Drop dough by slightly rounded teaspoonsful onto ungreased baking sheet. Bake 25 to 30 minutes. About 5 dozen puffs.
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