CURRIED CHICKEN SALAD IN A CREAM PUFF SHELL

SERVES 8

Cream puff shells are my obsession. I like them with ice cream, I like them with pastry cream, I like them with whipped cream, and I like them with chicken salad. They are instant food elevators and make everything fancy. This curried chicken salad is great for a light luncheon because the flavor combination is a little bit exotic with the sweet and savory bound together by thick Greek yogurt. I imagine myself eating this with Dinah Shore, and both of us breaking into the song “Ladies Who Lunch.” She actually did that with Jane Russell. I’m so jealous!

FOR THE CHICKEN SALAD

¹/₂ cup mayonnaise

¹/₃ cup Greek yogurt

5 teaspoons curry powder

1 tablespoon fresh lime juice

1 teaspoon honey

1 teaspoon ginger, minced

Salt and pepper to taste

4 boneless, skinless chicken breasts, poached and cubed or shredded

1 small red onion, diced

1 green apple, diced

¹/₂ cup golden raisins

¹/₂ cup salted, roasted cashews, coarsely chopped

Chives, for garnish

FOR THE CREAM PUFFS

1 cup water

1 stick unsalted butter

1 cup all-purpose flour

4 eggs

FOR THE CHICKEN SALAD

In a large bowl, whisk together the mayonnaise, yogurt, curry powder, lime juice, honey, ginger, and salt and pepper. Add the chicken, onion, apple, raisins, and cashews and stir gently to combine.

FOR THE CREAM PUFFS

Preheat oven to 400°F.

In a medium saucepan, heat the water and butter until just boiling. Turn down to a simmer and, stirring constantly, add the flour gradually, ¹/₄ cup at a time. The mixture will become a big ball. Let cool to room temperature.

Transfer the dough to a mixing bowl and, using an electric beater on low, add the eggs one at a time, waiting until each egg is incorporated before adding the next. Beat until smooth and velvety.

Lightly coat a cookie sheet with nonstick spray or use a silicone liner.

Drop the batter in 8 large spoonfuls on the cookie sheet and cook for 45 minutes until medium-golden brown and dry on the outside. Or make 12 smaller puffs and cook for 35 minutes.

Split the cream puffs in half and fill with chicken salad. Garnish with chives and serve.

Got a leftover chicken roaster? Knock yourself out. Curried chicken salad is a great way to use it and liven it up. The next time you roast a chicken, make two! You’ve got the oven going anyway, so why the hell not?