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    Chicken Salad Biscuit Boats


    Source of Recipe


    Pillsbury


    Recipe Introduction


    Cashew chicken salad fills these boats made from refrigerated buttermilk biscuit dough


    List of Ingredients


    • (Boats) 1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
    • Chicken Salad see next items.
    • 2 (10-oz.) cans chunk white chicken, drained
    • 1 cup sliced celery
    • 2 tablespoons finely chopped onion
    • 1/2 cup mayonnaise
    • /2 teaspoon white pepper
    • 1/2 cup chopped cashews


    Instructions


    1. Heat oven to 350°F. Lightly grease cookie sheets. Separate dough into 8 biscuits. Press or roll each to form 5 1/2-inch free-form shape. Place on greased cookie sheets. Bake at 350°F. for 15 to 18 minutes or until golden brown. Cool.
    2. Meanwhile, in large bowl, combine all chicken salad ingredients except cashews; mix well.
    3. Place baked biscuit shapes on serving plates. Spoon about 3/4 cup chicken salad on each. Sprinkle each with 1 tablespoon cashews.
    4. Tips.Custard cups can be used to form bread bowls. Invert 8 (10-oz.) custard cups on ungreased cookie sheets. Place 1 biscuit round over each cup, shaping biscuit gently to fit. Bake as directed above

    RECIPE CONTINUES

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