Combine water and butter in a medium saucepan, bring to a boil.
Add flour and salt, all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball.
Remove from heat, and cool 5 minutes.
Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition.
Add cheese, beat until dough is smooth.
Drop by rounded teaspoonfuls onto lightly greased baking sheets or pipe a 2-inch rosette using a 6-B star tip.
Bake at 400Â° for 20 minutes or until puffed and golden.
Let cool away from drafts.
Just before serving, cut top third off cream puffs, pull out and discard soft dough inside.
Spoon chicken salad into cream puffs, replace tops.
Garnish with olives, if desired.