2 c. cut up cooked chicken
1/2 c. cut up celery
1/2 c. chopped olives and avocado
1/2 c. chopped onions
1 tbsp. lemon juice
1/2 tsp. curry powder (optional)
3 hard-boiled eggs
3/4 to 1 c. salad dressing (mayonnaise)

Prepare Puff Bowl.

Mix above ingredients except salad dressing; cover and refrigerate. Just before serving, fold in salad dressing into chicken mixture. Mound in Puff Bowl. Garnish with tomato wedges, parsley and/or sliced eggs if desired.

PUFF BOWL:

1/2 c. water
1/4 c. butter
1/2 c. flour
1/8 tsp. salt
1/2 to 1 tsp. caraway seed
2 eggs

Heat water and butter to rolling boil. Quickly stir in flour, salt and caraway seed. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs. Continue beating until smooth. Spread batter evenly in a greased 9 inch pie plate (do not spread up the sides). Bake uncovered in 400 degree oven until golden brown, 45 to 50 minutes. Cool.