Mini Whipping Cream Biscuits with Diced Chicken Pecan Salad with Cranberries
Biscuits:
1 cup heavy whipping cream
1 cup self-rising flour
Diced Chicken Pecan Salad with Cranberries:
Dressing:
2 large egg yolks
2 Tablespoons apple cider vinegar
2 Tablespoons sugar
1 teaspoon Dijon mustard
¼ teaspoon salt
¾ cup vegetable oil
Salad:
2 whole boneless skinless chicken breasts (poached) and diced
¾ cup fresh or dried cranberries
2 ribs celery, diced
1 cup pecans, coarsely chopped
Biscuits:
Preheat oven to 425 degrees. Lightly grease a baking sheet. Mix whipping cream and flour in a medium bowl. Drop biscuits on a prepared baking sheet. Bake 15 to 20 minutes, checking bottom for doneness.
Diced Chicken Pecan Salad with Cranberries:
Blend egg yolks, vinegar, sugar, mustard and salt in a food processor. With machine running, add oil slowly in a thin stream. Refrigerate. Place chicken, cranberries and celery in a serving bowl. Add dressing and toss to coat. Cover and refrigerate 8 to 10 hours. Just before serving, add pecans and toss.
Stuff the warm biscuits with the refrigerated chicken salad.