ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Salad Cream Puffs

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 30 appetizers (serving size: 1 cream puff)

Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 cup water
  • 2 tablespoons margarine
  • 2 egg whites
  • 1 egg
  • Vegetable cooking spray
  • Chicken Salad

Nutrition Information

  • calories 47
  • caloriesfromfat 33 %
  • fat 1.7 g
  • satfat 0.4 g
  • monofat 0.5 g
  • polyfat 0.6 g
  • protein 3.6 g
  • carbohydrate 4 g
  • fiber 0.2 g
  • cholesterol 15 mg
  • iron 0.4 mg
  • sodium 103 mg
  • calcium 8 mg

How to Make It

  1. 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.

  2. 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 425° for 10 minutes. Reduce oven temperature to 350°, and bake an additional 10 minutes; let cool completely on a wire rack.

  3. Cut tops off cream puffs; fill each cream puff with 1 tablespoon Chicken Salad. Serve immediately.