BASIC CREAM PUFF DOUGH:

1/2 c. butter
1 c. boiling water
1 c. flour
1/4 tsp. salt
4 eggs

CHICKEN SALAD:

1 recipe Basic Cream Puff Dough
2 c. cubed, cooked chicken
1 c. halved seedless green grapes
1/2 c. shredded Swiss cheese
1/2 c. sliced celery
3 tbsp. sliced green onion
Lettuce leaves
1/2 c. sour cream
1/4 c. mayonnaise

For Basic Cream Puff Dough: In medium saucepan, melt butter in the boiling water. Add flour and salt all at once, stir vigorously by hand until flour is well blended. Cook and stir mixture over medium heat until it forms a smooth ball that holds together and does not separate. Remove and cool for 10 minutes. Then add eggs, one at a time to the batter, beating 1 minute after each addition. When beating is complete, batter should appear smooth and thick and be slightly sticky to the touch. Spread dough over bottom and up sides of a greased 9" pie plate. Bake at 400 degrees for 30 minutes or until golden and puffed. Let cool.

Chicken Salad: Meanwhile, combine chicken, grapes, cheese, celery and onion. Combine sour cream and mayonnaise. Add to the chicken mixture, toss until well cooked. Cover and chill until serving time.

At Serving Time: Line puff bowl with lettuce leaves, spoon in chicken mixture. Serve at once. For a hot version, spoon the chicken mixture into the baked puff bowl and heat in a 400 degree oven for 15 to 20 minutes. Serves 6.