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Golden Chicken Salad Puffs

"Stuffed with a chunky chicken salad, these pretty golden puffs are perfect for a holiday buffet or ladies' luncheon," shares Lola Pullen from Lakeland, Florida. "Folks seem to enjoy the subtle sweetness from the pineapple and the crunch of the celery and pecans."
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    about 3-1/2 dozen

Ingredients

  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs, room temperature
  • Filling:
  • 2 cups finely chopped cooked chicken
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup mayonnaise
  • 1/4 cup chopped celery
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped pecans
  • 2 tablespoons sweet pickle relish
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • Salt and pepper to taste

Directions

  • Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until smooth and shiny.
  • Drop by rounded teaspoonfuls 2 in. apart onto a greased baking sheet. Bake until golden brown, 15-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
  • Split puffs and set tops aside; remove soft dough form inside. In a large bowl, combine filling ingredients. Fill puffs and replace tops. Chill until serving. Refrigerate leftovers.
Nutrition Facts
1 puff: 76 calories, 6g fat (2g saturated fat), 30mg cholesterol, 100mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 3g protein.

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