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Chicken Salad in Swiss Cheese Puffs
Chicken Salad in Swiss Cheese Puffs
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Prep Time:
30 minutes
Total Time:
1 hour 45 minutes
Fall chicken salad with toasted almonds and mayonnaise, served in Swiss cheese puffs - perfect for any gathering.
Ingredients:
  • 1/4 cup sliced almonds
  • 1/2 cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • 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
  • 1/4 cup butter
  • 1 1/2 cups water
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup shredded Swiss cheese (2 oz)
Instructions:
  • Preheat the oven to 350°F. Spread almonds in an ungreased shallow pan and bake for 6 to 10 minutes, stirring occasionally, until they turn light brown. Allow to cool before increasing the oven temperature to 400°F.
  • Combine mayonnaise, lemon juice, 1/2 teaspoon salt, and pepper in a medium bowl. Mix in chicken, celery, onions, and toasted almonds until well combined. Chill in the refrigerator until cold.
  • In a 2-quart saucepan, bring the butter and water to a boil over medium-high heat. Stir in the flour and 1/8 teaspoon of salt. Cook over low heat while vigorously stirring with a wooden spoon until the mixture forms a ball. Remove from heat and add eggs one at a time, stirring vigorously after each addition until the mixture is smooth and glossy. Fold in the cheese. Line a cookie sheet with parchment paper and drop spoonfuls of the dough onto it using a heaping teaspoon.
  • Bake for 14 minutes until puffed and golden brown. Then, transfer the puffs from the cookie sheet to a cooling rack. Use a sharp knife to prick the side of each puff to release steam. Allow them to cool completely.
  • Mix the pimientos into the chicken salad. Cut off the tops of the puffs using a sharp knife, then spoon the chicken salad onto the bottoms and replace the tops.

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