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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Curry Chicken Salad Tea Puffs Recipe

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This recipe for Curry Chicken Salad Tea Puffs is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:
1 C. diced, cooked Chicken Breast
1/2 C. chopped Almonds
1/4 C. Chutney (I use Major Grey's)
1/4 C. finely chopped Celery
1/4-1/3 C. Mayonnaise (I prefer Hellmann'sİ)
2 Tbsp. Half-and-Half or Milk
1/4 tsp. Curry Powder
Salt and Pepper to taste

2 dozen small Popovers (made with Choux Pastry dough)
Directions:
Directions:
Mix all salad ingredients together. Refrigerate for 24 hours.
Slice popovers in half, being careful not to cut all the way through. Spoon Chicken salad into popovers and Enjoy!
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is a recipe I received from Sharon Vreeman, the proprietor of the Victorian Lace Inn & Tea Room in St. Charles, MN; after I had Afternoon Tea there on April 27, 2001 with my friend, Lori Nelson.

 

 

 

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