Bake refrigerated biscuit dough into little shells to hold a crunchy-creamy blend of chicken, celery and almonds.
To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 4 to 6 minutes, stirring occasionally, until golden brown.
Use deli or rotisserie chicken as a shortcut to cooked chicken.
Chicken Salad Biscuit Boats
Sesame-Crouton Asian Chicken Salad
Chicken Soft Tacos
Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls
Taco-Seasoned Chicken Salad with Crispy Tortilla Topping
Pineapple-Glazed Chicken Breasts