Chicken Salad Cream Puffs

Recipe Ingredients

		Cream Puffs
1 cup	62g / 2.2oz	All-purpose flour
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Ground red pepper
1 cup	237ml	Water
2 tablespoons	30ml	Margarine
2		Egg whites
1		Egg
		Vegetable cooking spray
		Chicken Salad
1/3 cup	36g / 1.3oz	Diced celery
1/4 cup	15g / 0.5oz	Finely chopped green onions
1/4 cup	59ml	Reduced-fat mayonnaise
3 tablespoons	45ml	Chopped fresh parsley
2 tablespoons	30ml	Plain nonfat yogurt
1 tablespoon	15ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Dried basil
1/4 teaspoon	1.3ml	Pepper
1		Diced pimento
1 3/4 cups	109g / 3.8oz	Chopped cooked chicken breast - (3/4 pound)

Recipe Instructions

INSTRUCTIONS FOR CREAM PUFFS: Combine the first 3 ingredients, and set aside.

Combine water and margarine in a medium saucepan, and bring to a boil. Reduce heat to low; add the flour mixture, stirring well until mixture is smooth and pulls away from sides of pan. Remove from heat, and let cool 5 minutes. Add egg whites and egg, 1 at a time, beating vigorously with a wooden spoon until smooth.

Spoon mixture into a pastry bag fitted with a 1/2-inch round tip, and pipe 30 (1-1/2-inch-round) mounds onto a baking sheet coated with cooking spray.

Bake at 425F for 10 minutes. Reduce oven temperature to 350F, and bake an additional 10 minutes; let cool completely on a wire rack.

Cut tops off cream puffs; fill each cream puff with 1 tablespoon Chicken Salad. Yield: 30 appetizers (serving size: 1 cream puff).

INSTRUCTIONS FOR CHICKEN SALAD: Combine the first 10 ingredients in a bowl, and stir well. Stir in chicken; cover and chill. Yield: 2 cups (serving size: 1 tablespoon).

Serve immediately.

Source:
Cooking Light, April 1995, page 77

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