Ingredients
- Chicken Salad:
- 1/2 cup mayonnaise
- 1/3 cup Greek yogurt
- 5 tsp curry powder
- 1 Tbsp fresh lime juice
- 1 tsp honey
- Salt and pepper, to taste
- 4 poached chicken breasts, shredded
- 1 small red onion, diced
- 1 green apple, diced
- 1/2 cup golden raisins
- 1/2 cup salted, roasted cashews, coarsely chopped
- Cream Puffs:
- 1 cup water
- 1 stick butter
- 1 cup flour
- 4 eggs
Preparation
Step 1
To prepare the cream puffs, preheat the oven to 400°F. Lightly coat a cookie sheet with nonstick spray or use a silicone liner.
Boil the water and butter in a medium saucepan. Reduce the heat to a simmer and gradually stir in the flower, 1/4 cup at a time. The mixture will become a big ball. Let it cool to room temperature.
Transfer the ball to a mixing bowl and, with the mixer set to low, add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Beat until smooth and velvety.
Drop the batter in eight large spoonfuls on the cookie sheet and cook for 45 minutes until medium-golden brown and dry on the outside. (If you prefer smaller puffs, drop 12 spoonfuls onto the sheet and bake for 35 minutes.)
To prepare the chicken salad, whisk together the mayonnaise, yogurt, curry, lime juice, honey, salt, and pepper in a large bowl. Add the chicken, onion, apple, raisins and cashews and stir gently to combine. Split the cream puffs in half and fill with the chicken salad.