Gluten-Free Party Yumms Sneak Peek – Chicken Salad Puffs Recipe

Gluten-Free Party Yumms Sneak Peek - Chicken Salad Puffs Recipe

Coming this summer, a new Gluten Free Yumms mini cookbook filled with ten gluten-free appetizer recipes, plus two bonus recipes. Just like my Gluten-Free Holiday Yumms cookbook, this one is filled with beautiful photography, step by step directions, tips and other helpful suggestions. This collection includes recipes for Spinach Artichoke Dip, Bagel Spice Hummus, Blue Cheese Stuffed Buffalo Chicken Meatballs and these cute yummy Chicken Salad Puffs. More information will be coming in the next few weeks on when the Gluten Free Party Yumms cookbook will be available for purchase.  But for now, here’s a little teaser recipe.

The chicken salad can be made a day ahead of time from diced rotisserie chicken, chopped celery, red onion and pecans seasoned with paprika, salt and pepper. Once the puffs have cooled, simply cut the tops offs, scoop in some chicken salad and replace the top. Voilà, you have cute, little chicken salad puffs perfect for any get together.

Gluten-Free Party Yumms Sneak Peek - Chicken Salad Puffs Recipe

Gluten-Free Chicken Salad Puffs Recipe
Author: 
Cook time: 
Total time: 
Serves: 40
 
Ingredients
  • Puff Dough
  • 1 cup gluten-free all purpose flour
  • ½ teaspoon xanthan gum
  • 1 cup water
  • ½ cup unsalted butter
  • ⅛ teaspoon salt
  • 4 eggs
  • Chicken Salad
  • 2 cups rotisserie chicken, diced
  • ½ cup celery, diced
  • ¼ cup red onion, finely diced
  • ½ cup pecans, chopped
  • ⅛ teaspoon garlic salt
  • ⅛ teaspoon paprika
  • ⅛ teaspoon black pepper
  • 1 tablespoon fresh parsley, minced
  • ½ cup mayonnaise
Instructions
  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together flour and xanthan gum.
  3. In a medium saucepan, bring the water and butter to a boil.
  4. Remove from heat and mix in the all the flour into a ball starts to form.
  5. Stir in one egg at a time until completely incorporated. The dough should be smooth and glossy.
  6. Using either a pipe or spoon, drop 1-inch rounds of dough onto prepared baking sheet.
  7. Bake for 15-17 minutes, or until the puffs are puffy and golden.
  8. Cool the puffs on a cooling rack.
  9. While the puffs are cooling, in a large bowl mix together the chicken, celery, onion, pecans, spices, parsley and mayonnaise.
  10. Once the puffs are cooled, slice the tops horizontally.
  11. Scoop some salad into each puff and replace the cap onto the top.
 

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