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Chicken Salad Biscuit Boats

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“From a Pillsbury cookbook, posting for safe keeping. Looks crunchy, cool and yummy!”
READY IN:
30mins
SERVES:
8
YIELD:
8 biscuit boats
UNITS:
US

Ingredients Nutrition

  • 1 (12 ounce) can refrigerated biscuits (Pillsbury Grands buttermilk)
  • For the chicken salad
  • 2 (10 ounce) cans white chicken meat, drained
  • 1 cup sliced celery
  • 2 tablespoons finely chopped onions
  • 12 cup mayonnaise (can use low fat)
  • 12 teaspoon pepper
  • 12 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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