Cool Chicken Salad Puffs: A Summery Delight

Looking for a cool, light meal that is a little different?  Invite friends over and serve some Chicken Salad Puffs.  They are fun to make and delicious to eat!  I am not much of a cook, but I was able to make these successfully.  I served these at my June Longaberger Open House and found that we all enjoyed them.  There are many recipes if you search them, and I used this one submitted to Taste of Home by Marlys Benning of Ackley, Iowa.  

 Cream Puffs:

• 1/2 c water
• 1/4 c butter, cubed
• dash of salt
• 1/2 c all-purpose flour
• 2 eggs

1.  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 5 minutes.  Add eggs, one at a time, beating well after each addition.  Continue beating until mixture is smooth and shiny.

2.  Drop by six rounded tablespoonfuls 3 inches apart onto a greased baking sheet.  Bake at 400 degrees for 30 to 35 minutes or until golden brown.
3.  Remove to a wire rack.  Immediately split puffs open; remove tops and set aside.  Discard soft dough from inside.  Cool puffs.

Filling:

• 2 c diced cooked chicken
• 3/4 c chopped celery
• 1 can (2 1/4 ounce) sliced ripe olives, drained
• 1/3 c mayonnaise
• 1 T lemon juice
• 1 t grated onion
• 1/4 t Worcestershire sauce
• 1/8 t pepper
• salt to taste

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.