CHICKEN SALAD IN SWISS CHEESE PUFFS

Chicken Salad in Swiss Cheese Puffs image

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h45m

Yield 16

Number Of Ingredients 15

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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
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)

Steps:

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.
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.
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.
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.
Stir pimientos into chicken salad. Using sharp knife, cut off tops of puffs; spoon chicken salad onto bottoms. Replace tops.

Nutrition Facts : Calories 130, Carbohydrate 5 g, Fat 1 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 200 mg