Creme Puff Chicken Salad


Preheat oven to 400
1 C. Water
1/2 C. Butter
1/4 tsp. Salt
Bring to a boil. Remove from heat
1 C. Flour
Stir in til it pulls from the side of the pan
4 eggs
Add 1 at a time making sure they are well blended
Drop on sheet tray with a spoon. Bake until golden-brown, about 45 to 50 minutes. The puffs should sound hollow when tapped.

Chicken Salad
12 oz cooked chicken chopped finely
1 Tbl. Lemon Pepper
1 Tbl. Season Salt
2 tsp. Garlic Powder
2 tsp. Onion Powder
Pinch of Minced Garlic to taste.
3 Tbls. Lemon Juice
Mayo to moisten.
Leaf Lettuce for garnish.


When cooled cut Puffs in half. Place leaf lettuce in shell and add chicken Salad. Top with other half.
Serve or refrigerate immediately.
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