Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  finely chopped cooked
                        chicken or 3 cans
                        (6 3/4 oz ea.) chicken
                        drained
     1/3           cup  mayonnaise or salad
                        dressing
  1         tablespoon  finely chopped onion or
     1/2      teaspoon  instant minced onion
  2          teaspoons  lemon juice
  1           teaspoon  ground ginger
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  2             stalks  celery -- finely
                        chopped -- (about 1/2 c.)
                        ***MINI-PUFFS***
  1                cup  water
     1/2           cup  margarine or butter
  1                cup  all-purpose flour
  4                     eggs

Preparation:

Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with rounded teaspoon chicken mixture; replace top. Refrigerate until serving time. *Mini Puffs* Heat oven to 400ø. Heat water and margarine to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire rack.

Nutritional Information:

185 Calories (kcal); 5g Total Fat; (23% calories from fat); 9g Protein; 26g Carbohydrate; 187mg Cholesterol; 342mg Sodium