Today Megan and I were in charge of making chicken salad for small sandwiches for a meeting later that afternoon. We chose to use toasted almonds instead of the normal grapes in the chicken salad. It looked really good. Because I worked with Megan, she was in charge of the tasting so I took her word that it tasted good.
Chicken Salad
Ingredients:
Cooked chicken, cubed
2-4 stalks celery, diced
1/2-1 red onion, diced
Toasted almonds
Mayo
Old Bay seasoning
Salt and pepper
Combine chicken, celery, onion and almonds in a bowl. Add mayo and stir until well coated. Season to taste with old bay, salt and pepper.
After we finished the salad, I got to work on the pate a choux shells. I was a little worried having never made them before, but they turned out beautiful! I was very happy with the final product.
After the shells cooled, I cut the little bump off the top and filled the inside with chicken salad. Pate a choux shells fluff up from the eggs and the middle is empty which is why they are perfect for cream puffs, eclairs and ... chicken salad. =)
Finished plate:
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