Chicken Salad Shells Recipes

Steps:

• In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by six rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. , Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For filling, in a large bowl, combine the chicken, celery and olives. In a small bowl, combine the remaining ingredients; stir into chicken mixture. Fill puffs just before serving.

Steps:

• 1. Prepare pastry shells as directed on package. Set aside. In a large bowl mix remaining ingredients except a few almonds and parsley for garnish. Chill.
• 2. When ready to serve divide chicken salad equally into the pastry shells. Garnish with almonds and parsley.

Steps:

• Mix mustard, garlic, and lime juice in a medium bowl.
• Add chicken, coat thoroughly, cover and refrigerate for 30 minutes.
• 10 minutes before chicken is ready to come out of the refrigerator, prepare snow peas, arugula, tomatoes, avocado, basil, and onion. Place in a large salad bowl.
• Grill chicken, remove from heat, and let rest for 5 minutes.
• While chicken is resting, add oil and balsamic vinegar to salad bowl and gently toss.
• Arrange salad on serving plates, then top with chicken and serve immediately.

Steps:

• 1. Cook the shell pasta and cool.
• 2. Mix together the Mayo, vinegar, garlic salt, white pepper, red onions and sugar. Set aside.
• 3. Chop the celery, broccoli,zucchini, and chicken. Add to bowl with the shell pasta. Add the dressing. Mix well.
• 4. Put the crumbled bacon in small bowl and serve alongside the salad.