Chicken Salad Gougeres made with a chunky chicken salad with grapes, celery, and pecans in a creamy sauce lightened up by using reduced fat sour cream and mayonnaise.
Earlier in the week I posted my Gougere recipe and promised to post the chicken salad filling recipe. I served these chicken salad gougeres at a bridal shower I recently hosted. The recipe makes 24 gougeres. If you’re not serving a crowd, you might want to cut the recipe in half.
To cook the chicken breasts for the chicken salad, I used a dry poaching technique from The Kitchn. Dry poaching gives the chicken a great flavor, while keeping it moist and tender. You could also grill the chicken or poach it in the pressure cooker. You could even buy a roasted chicken and pull the meat off the bones and dice it.
I don’t make chicken salad very often for my family because some of my kids don’t like mayonnaise. But my mayonnaise hating daughter really enjoyed this lightened up chicken salad and told me it’s the best chicken salad she’s ever had.
- 1/2 cup light mayonnaise
- 1/2 cup light sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds boneless skinless chicken breasts, cooked and diced
- 1 cup celery, diced
- 1 cup grapes, quartered
- 2 green onions, diced
- 1/2 cup chopped pecans, toasted
- 24 3-inch gougeres
- In a large bowl, mix together mayonnaise, sour cream, lemon juice and salt and pepper. Add diced chicken, celery, grapes, and onions and toss gently to combine.
- Cover and chill at least 1 hour. Stir in pecans just before serving.
- To serve: cut gougeres in half and fill with a scoop of chicken salad.