AuthorE. Gluten
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Yields1 Serving
Salad FIlling
 4 Boneless Chicken Breasts, Halved
 1 Stalk of Celery, Chopped
 ¼ Onion, Chopped
 Salt and Pepper to Tasts
 ¼ cup Creamy Salad Dressing (Ranch etc.)
 2 tsp Sugar
 ½ tsp Mustard
 1 tsp Melted Butter
 1 ½ tbsp Vinegar
 1 ½ tbsp Milk or Cream
Cream Puff
 ½ cup Butter Flavored Shortening
 1 cup Water
  cup Potato Starch
  cup Rice Flour
 ¼ tsp Salt
 1 tbsp Sugar
 4 Eggs
Cream Puffs
1

Preheat the oven to 450°

2

In a medium saucepan, heat water and shortening until boiling. Combine dry ingredients in a small bowl, add to boiling shortening mixture. Stir until the mixture forms a ball. Remove from heat, and allow dough to cool a bit.

Using a mixer, add the eggs to the dough one at a time, beating well after each.

3

Line a cookie sheet with parchment paper (this works better than greasing the cookie sheet).

4

Scoop 1 inch balls of dough onto the paper, allowing enough room for the puffs to expand while baking. Bake the puffs for 15 minutes, then decrease the heat to 350°degrees and bake for another 10 minutes.

5

Combine salad ingredients and use as filling for puffs

Optional ingredients: 1/2 cup of cashews, 1 ½ c. red grapes, 6 crumbled bacon strips, 1 sliced avocado, or grated provolone or swiss cheese.

Ingredients

Salad FIlling
 4 Boneless Chicken Breasts, Halved
 1 Stalk of Celery, Chopped
 ¼ Onion, Chopped
 Salt and Pepper to Tasts
 ¼ cup Creamy Salad Dressing (Ranch etc.)
 2 tsp Sugar
 ½ tsp Mustard
 1 tsp Melted Butter
 1 ½ tbsp Vinegar
 1 ½ tbsp Milk or Cream
Cream Puff
 ½ cup Butter Flavored Shortening
 1 cup Water
  cup Potato Starch
  cup Rice Flour
 ¼ tsp Salt
 1 tbsp Sugar
 4 Eggs

Directions

Cream Puffs
1

Preheat the oven to 450°

2

In a medium saucepan, heat water and shortening until boiling. Combine dry ingredients in a small bowl, add to boiling shortening mixture. Stir until the mixture forms a ball. Remove from heat, and allow dough to cool a bit.

Using a mixer, add the eggs to the dough one at a time, beating well after each.

3

Line a cookie sheet with parchment paper (this works better than greasing the cookie sheet).

4

Scoop 1 inch balls of dough onto the paper, allowing enough room for the puffs to expand while baking. Bake the puffs for 15 minutes, then decrease the heat to 350°degrees and bake for another 10 minutes.

5

Combine salad ingredients and use as filling for puffs

Optional ingredients: 1/2 cup of cashews, 1 ½ c. red grapes, 6 crumbled bacon strips, 1 sliced avocado, or grated provolone or swiss cheese.

Gluten Free Chicken Salad Sandwiches