Chicken Salad Biscuit Boats

Cashew chicken salad fills these boats made from refrigerated buttermilk biscuit dough.

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  • prep time 30 min
  • total time
  • ingredients 7
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

Custard cups can be used to form bread bowls. Invert 8 (10-oz.) custard cups on ungreased cookie sheets. Place 1 biscuit round over each cup, shaping biscuit gently to fit. Bake as directed above.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
450
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
5g,
5%
),
Cholesterol
40mg
40%;
Sodium
920mg
920%;
Total Carbohydrate
29g
29%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
4%;
Iron
10%;
Exchanges:
2 Starch; 2 1/2 Very Lean Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.