Chicken Salad Swiss Cheese Puffs Recipe

Perfectly popable Chicken Salad Swiss Cheese Puffs are going to be the hit of your next party—trust us. We’ve taken the classic cheese puff recipe and kicked it up a notch with a scoop of chicken salad. The cheese puffs are easier to pull together than you might think. If you follow our directions on how to prepare Swiss Cheese Puffs you’ll be rewarded with perfectly cloudlike confections that are just begging to be stuffed with our savory chicken salad. Feel free to dress up our chicken salad recipe with a few of your favorite ingredients, if you’re so inclined. Whether it’s swapping the almonds for roasted pecans or ditching the green onion for a slightly more potent red variety, there’s truly no way to go wrong. Pile these little beauties on a platter, but be sure to have a refill tray waiting in the wings—they’ll no doubt go quick once a hungry crowd gathers around.

30 mins
52 mins
16 appetizer servings


Chicken Salad

  • 1/4 cup sliced almonds
  • 1/2 cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • Dash of freshly ground pepper
  • 2 cups finely chopped cooked chicken
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped green onion

Swiss Cheese Puffs

  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 large eggs
  • 1/2 cup (2-oz.) shredded Swiss cheese
  • Parchment paper
  • 1 tablespoon chopped and drained pimiento


  • Step 1

    Prepare Chicken Salad: Preheat oven to 350°F. Bake almonds in a single layer in a shallow pan 4 to6 minutes or until lightly toasted, stirring halfway through. Stir together mayonnaise, lemon juice,salt, and pepper in a medium bowl. Add chicken, celery, green onion, and almonds; stir well. Coverand chill thoroughly.

  • Step 2

    Prepare Swiss Cheese Puffs: Increase oven temperature to 400°F. Combine butter and 1/2 cup water in a heavy saucepan; bring to a boil. Add flour and salt, all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat; cool 3 minutes. Add eggs, 1 at a time, beating thoroughly with a wooden spoon after each addition; beat until dough is smooth. Stir in cheese.

  • Step 3

    Drop batter by heaping teaspoonfuls onto baking sheets lined with parchment paper.

  • Step 4

    Bake at 400°F for 14 minutes or until puffed and golden brown. Pierce each puff with the tip of a knife to release steam. Cool completely on wire racks.

  • Step 5

    Stir pimiento into chicken salad. Cut tops off puffs, and fill with chicken salad. Replace tops, and serve immediately.


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