Chicken Salad Biscuit Boats

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

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

• 1Heat 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.
• 2Meanwhile, in large bowl, combine all chicken salad ingredients except cashews; mix well.
• 3Place baked biscuit shapes on serving plates. Spoon about 3/4 cup chicken salad on each. Sprinkle each with 1 tablespoon cashews.