Chicken Salad

2 cups finely chopped, cooked chicken breasts

¼ cup finely chopped celery

¼ cup sliced almonds

2 tablespoons finely chopped green onion

2 tablespoons finely chopped pimiento

2 tablespoons white wine

¼ teaspoon salt

¼ teaspoon lemon juice

Dash of freshly ground pepper

½ cup mayonnaise

Combine all ingredients, except mayonnaise in a medium bowl; toss lightly.  Stir in mayonnaise; chill thoroughly.

Great as an appetizer served in cheese puffs or serve at a luncheon on croissants with leaf lettuce and sliced tomatoes (kettle baked chips on the side).  This is also wonderful in a bowl served with crackers on the side.

You can dress this one up or down.

Cheese Puffs

¼ cup butter

½ cup water

½ cup all-purpose flour

1/8 teaspoon salt

2 eggs, beaten

½ cup (2 oz.) shredded Swiss cheese

Combine butter and water in a heavy saucepan; bring to a boil over medium heat, stirring until butter melts.  Add flour and salt, stirring vigorously until mixture leaves sides of pan and forms a smooth ball.  Remove from heat, and cool slightly.  Add eggs, stirring until well blended.  Return to heat, and beat until smooth.  Stir in cheese.

Drop batter by heaping teaspoonfuls onto greased baking sheets (or parchment lined). Bake at 400 for 15 minutes or until puffed and golden brown.  Remove puffs to wire racks, and cool completely.

Cut tops off Cheese Puffs, and fill each with 1 heaping teaspoon salad.  Replace tops, and serve immediately.

Makes about 3 dozen.

beeyourself said:

Chicken Salad

 

2 cups finely chopped, cooked chicken breasts

¼ cup finely chopped celery

¼ cup sliced almonds

2 tablespoons finely chopped green onion

2 tablespoons finely chopped pimiento

2 tablespoons white wine

¼ teaspoon salt

¼ teaspoon lemon juice

Dash of freshly ground pepper

½ cup mayonnaise

Combine all ingredients, except mayonnaise in a medium bowl; toss lightly.  Stir in mayonnaise; chill thoroughly.

Great as an appetizer served in cheese puffs or serve at a luncheon on croissants with leaf lettuce and sliced tomatoes (kettle baked chips on the side).  This is also wonderful in a bowl served with crackers on the side.

You can dress this one up or down.

 

Cheese Puffs

 

¼ cup butter

½ cup water

½ cup all-purpose flour

1/8 teaspoon salt

2 eggs, beaten

½ cup (2 oz.) shredded Swiss cheese

Combine butter and water in a heavy saucepan; bring to a boil over medium heat, stirring until butter melts.  Add flour and salt, stirring vigorously until mixture leaves sides of pan and forms a smooth ball.  Remove from heat, and cool slightly.  Add eggs, stirring until well blended.  Return to heat, and beat until smooth.  Stir in cheese.

Drop batter by heaping teaspoonfuls onto greased baking sheets (or parchment lined). Bake at 400 for 15 minutes or until puffed and golden brown.  Remove puffs to wire racks, and cool completely.

Cut tops off Cheese Puffs, and fill each with 1 heaping teaspoon salad.  Replace tops, and serve immediately.

Makes about 3 dozen.

Have you tried other cheeses with this recipe?  I was kind thinking chedder.

Beeyourself…that chicken salad and cheese puffs sound Heavenly and I am going to copy these recipes!!!!

My mother used to make a wonderful chicken salad, in a pie shell, with crushed potatoe chips on top - and it had pecans in it. She had it at a tea room and got thier recipe book. It had cheddar cheese in it too..it was sooo good. My sister and I loved it.

Your cheese puffs remind me of the ones Mireille makes in “French Women Don't Get Fat”…they are big on those with champayne…and she said you could use different cheeses, like she used Guyere once,  in them, etc.…and I think one time she sprinkled sesame seeds on them or coriander…can't remember all, but they sound soooo good. Thank you!!! I LOVE Swiss!!

Kayis said:

I got this recipe from a friend and absolutely love it!

Strawberry Mango Salad

3/4 cup Vegetable Oil

1/2 cup Sugar

1/3 cup Balsamic Vinegar

1 tsp Salt

8 cups Strawberries, quartered

1 large Mango, cubed

1 cup Sweetened-dried Cranberries

1 medium Onion, thinly sliced (although I love onions, I've never included them in this salad)

1 cup Slivered Almonds

Whisk together the first  four ingredients in a smal bowl.  Set aside.

In a large bowl, combine your greens of choice (I prefer a Spring Mix blend or Romaine Lettuce) with the next four ingredients and lightly toss.  Drizzle desired amount of dressing and toss gently to coat.  Sprinkle with almonds and enjoy!

Kayis, this reminds me of a yummy salad I had at “Smokey Bones” and “TGIF's” . Loved it! They sprinkled Feta on it…

Yummy everything here sounds good…but I gotta leave out Almonds. The only thing I eat with nuts is Pecan Pie and Snicker bars..and I yes I can't stand Peanut Butter…I was a strange child…lol