Chickens come inside eggs but these are inside breadsticks and are ready to eat and look great on lucheon plates too.

(0)

2 Members added to Recipe Box

Servings: 8
Skills: Intermediate
Prep Time: 15 min (not including thaw time)
Bake Time: 15-20 min

Ingredients

Breadsticks
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
1 cup cashew halves
salt
pepper
lettuce

Instructions

Breadsticks
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.