Serve this flavorful dish with a side of fresh fruit!

Chicken Salad Puffs

Ingredients

Cream Puffs:

1/2 cup water
1/4 cup butter, cubed
Dash salt
1/2 cup all-purpose flour
2 large eggs

Filling:

2 cups diced cooked chicken
3/4 cup chopped celery
1 -2-1/4 oz. can sliced ripe olives, drained
1/3 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon grated onion
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Salt to taste

Directions

~In a large saucepan, bring water, butter, and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for five minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

~Drop by six rounded tablespoonfuls three inches apart onto a greased baking sheet. Bake at 400° for 30 to 35 minutes (or until golden brown).

~Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.

~For filling, in a large bowl, combine the chicken, celery, and olives.

~In a small bowl, combine the remaining ingredients; stir into chicken mixture. Fill puffs just before serving.