Chicken Salad Biscuit Boats |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 15 |
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From a Pillsbury cookbook, posting for safe keeping. Looks crunchy, cool and yummy! Ingredients:
1 (12 ounce) can refrigerated biscuits (pillsbury grands buttermilk) |
2 (10 ounce) cans white chicken meat, drained |
1 cup sliced celery |
2 tablespoons finely chopped onions |
1/2 cup mayonnaise (can use low fat) |
1/2 teaspoon pepper |
1/2 cup chopped cashews |
Directions:
1. Heat oven to 350. Lightly grease cookie sheets. Separate dough into biscuits. Press or roll each biscuit to a 5 1/2 inch circle shape. Place on greased cookie sheets. Bake at 350 for 15 -18 minutes. Cool.
2. Meanwhile, in a large bowl, combine all salad ingredients except cashews.
3. Place cooked biscuits on serving plates, top each with 3/4 cup chicken salad. Sprinkle with chopped cashews.
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