Chicken Salad Stuffed Bread Sticks

• Bread Sticks
• 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

1. Bread Sticks
2. 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 350u0b0 F 15-20 minutes.
3. Chicken Salad
4. 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.

bread, rolls, butter, parmesan cheese, garlic, chicken salad, mayonnaise, lemon juice, chicken, pineapple, green grapes, celery, tarragon, cashew halves, salt, pepper

Taken from www.epicurious.com/recipes/member/views/chicken-salad-stuffed-bread-sticks-50093547 (may not work)