Chicken Salad Stuffed Bread Sticks

By pcander

Ingredients

• Bread Sticks:
• 12 Rhodes Texas™ or 18 Rhodes Dinner Rolls thawed, but still cold
• 1/4 cup butter or margarine, melted
• Parmesan cheese
• garlic salt
• Chicken Salad:
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 2 cups cooked & diced chicken
• 1 cup crushed pineapple, well-drained
• 1 cup green grapes
• 1/2 cup chopped celery
• 1/4 teaspoon tarragon
• salt & pepper

Details

Servings 1
Adapted from studio5.ksl.com

Preparation

Step 1

Bread Sticks:

Roll each Texas roll or 2 dinner rolls combined into a 6 inch rope. Place on a large sprayed baking sheet. Brush each one liberally with butter. Sprinkle lightly with Parmesan cheese and garlic salt. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350º F 15-20 minutes.

Chicken Salad:

Combine mayonnaise and lemon juice. In a separate bowl, mix remaining ingredients, except cashews and lettuce. Pour mayonnaise mixture over chicken mixture and fold together. Salt and Pepper to taste. Allow to chill in refrigerator 1-2 hours. Just before serving, add cashews. Slice breadsticks and fill with lettuce and chicken salad.