Chicken Salad Cream Puffs

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.