Chicken Salad Puffs

SUBMITTED BY: Marlys Benning

"For a unique way to serve chicken salad, these puffs can't be beat! The tasty filling gets color and crunch from the olives and celery. Guests have told me they are delicious and satisfying. -Marlys Benning, Wellsburg, Iowa"

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PREP TIME	25 Min
COOK TIME	30 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

CREAM PUFFS:
1/2 cup water
1/4 cup butter or margarine
Dash salt
1/2 cup all-purpose flour
2 eggs, room temperature
FILLING:
2 cups diced cooked chicken
3/4 cup chopped celery
1 (2.25 ounce) can sliced ripe olives, drained
1/3 cup mayonnaise or salad dressing
1 tablespoon lemon juice
1 teaspoon grated onion
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
salt to taste

DIRECTIONS

In a medium saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms and does not stick to pan. Remove from the heat; and let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue to beat until dough to well blended. Drop by rounded tablespoonfuls onto a greased baking sheet, making six mounds 3 in. apart. Bake at 400 degrees F for 30-35 minutes or until golden brown and dry and firm to the touch. Transfer to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
For filling, combine the chicken, celery and olives in a large bowl. In a small bowl, combine remaining ingredients; stir into chicken mixture. Fill puffs just before serving.