I’m hooked on crème fraîche. I was all about its substitutions (i.e. sour cream) until I actually tried it straight on a spoon. Oh my gosh, this stuff rocks. It’s a much creamier version of sour cream with a much higher fat content (in fact, just avoid looking at the nutritional label entirely) and just like mascarpone substitutions (i.e. cream cheese), the real thing is so much better and the substitution is sub-par at best. Thanks to Trader Joes, crème fraîche is made affordable so I will definitely be adding it to my grocery list next time I stop by.
Even though I don’t make chicken salad often enough, I love trying it wherever I go. I’m actually not a huge fan of the traditional celery-onion chicken salad but prefer the fruit-laden chicken salads with nuts and all sorts of crunchy goodies. These mini bites are well, amazing. If the crème fraîche part didn’t win you over, maybe the bite-sized portion will. I could easily eat 10 of these and only feel sick after I counted the calories but who’s counting? Serve these as an easy app but make sure you have enough – it’s hard to stop at just one!
Crème fraîche chicken salad with grapes
- 1 c cooked chicken
- 8-10 fresh basil leaves, chopped
- 1/3 c toasted pumpkin seeds
- 2 T goat cheese
- 5-6 oz crème fraîche
- 1 1/2 tsp dijon mustard
- 1 c grapes, halved
- salt and pepper, to taste
- 1 package puff pastry cups (24 servings)
- Bake puff pastry minis according to package directions. Cool for 5 minutes.
- Combine ingredients (chicken through salt and pepper) in a large bowl. Mix well.
- Stuff each pastry with a heaping teaspoon of chicken salad.