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.
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.
Cut tops off cream puffs; fill each cream puff with 1 tablespoon Chicken Salad. Serve immediately.
I made these for a neighborhood social event. They are fussy and weren't that flavorful. I think some cayenne in the salad would add some flavor and fresh basil. A stronger onion would help too. To stuff the salad into the cream puffs, all ingredients need to be finely chopped. Using a ziplock for piping the cream puffs made for a variety of shapes and were somewhat difficult to scoop the bread out of the cream puff before filling. Great presentation and they are a nice bite size appetizer. I'll use the chicken salad in a sandwich today after I add some more spices.
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