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Prep 30min
Total1hr45min
Servings16
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Ingredients
Salad
1/4
cup sliced almonds
1/2
cup mayonnaise
1
teaspoon fresh lemon juice
1/2
teaspoon salt
1/8
teaspoon freshly ground pepper
2
cups finely chopped cooked chicken
1/4
cup finely chopped celery
2
tablespoons finely chopped green onions (2 medium)
1
tablespoon diced pimientos, drained
Puffs
1/4
cup butter
1 1/2
cups water
1/2
cup Gold Medal™ all-purpose flour
1/8
teaspoon salt
2
eggs
1/2
cup shredded Swiss cheese (2 oz)
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Steps
1
Heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool. Increase oven temperature to 400°F.
2
In medium bowl, stir together mayonnaise, lemon juice, 1/2 teaspoon salt and the pepper. Add chicken, celery, onions and toasted almonds; stir well. Cover; refrigerate until chilled.
3
Meanwhile, in 2-quart saucepan, heat butter and water to boiling over medium-high heat. Add flour and 1/8 teaspoon salt. With wooden spoon, beat vigorously over low heat until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating vigorously with wooden spoon after each addition until mixture is smooth and glossy. Stir in cheese. Line cookie sheet with cooking parchment paper. Onto cookie sheet, drop dough by heaping teaspoonfuls.
4
Bake 14 minutes or until puffed and golden brown. Remove from cookie sheet to cooling rack; prick side of each puff with tip of sharp knife to release steam. Cool completely.
5
Stir pimientos into chicken salad. Using sharp knife, cut off tops of puffs; spoon chicken salad onto bottoms. Replace tops.
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Nutrition Facts
Serving Size:1 Serving
Calories
130
Total Fat
8g
0%
Saturated Fat
3g
0%
Sodium
200mg
0%
Total Carbohydrate
5g
0%
Dietary Fiber
0g
0%
Protein
8g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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