Chicken Salad Biscuit Boats
By á-2710
Rate this recipe
4.4/5
(8 Votes)
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Ingredients
- BOATS
- 1 (16.3-oz.) can Pillsbury Grands Refrigerated Buttermilk Biscuits
- CHICKEN SALAD
- 2 (10-oz.) cans chunk white chicken, drained
- 1 cup sliced celery
- 2 tablespoons finely chopped onion
- 1/2 cup mayonnaise
- 1/2 teaspoon white pepper
- 1/2 cup chopped cashews
Details
Preparation time 30mins
Cooking time 30mins
Adapted from pillsbury.com
Preparation
Step 1
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.
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