Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In a pan, bring water and butter to a boil. Add a salt and flour stirring constantly. Set aside to cool before proceeding.
Stir in one egg at a time until fully incorporated. I find a wooden spoon works well for this job. Keep stirring vigorously. This process takes a few minutes.
Finally add the shredded cheese.
Using two spoons, place small mounds of the mixture onto the parchment. You can quickly roll them in your hands afterwards to get a more round shape.
Bake for about 20 minutes or until golden. Cool completely on a rack.
Meanwhile, prepare the chicken salad filling.
Slice each puff in half and stuff with a small amount of the chicken filling. Place the top of the puff back on.