How to Make It
Prepare Chicken Salad: Preheat oven to 350°F. Bake almonds in a single layer in a shallow pan 4 to
6 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. Cover
and chill thoroughly.
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.
Drop batter by heaping teaspoonfuls onto baking sheets lined with parchment paper.
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.
Stir pimiento into chicken salad. Cut tops off puffs, and fill with chicken salad. Replace tops, and serve immediately.