Chicken Salad Biscuit Boats

• 1 (12 ounce) can refrigerated biscuits (Pillsbury Grands buttermilk)
• 2 (10 ounce) cans white chicken meat, drained
• 1 cup sliced celery
• 2 tablespoons finely chopped onions
• 12 cup mayonnaise (can use low fat)
• 12 teaspoon pepper
• 12 cup chopped cashews

1. Heat oven to 350.
2. Lightly grease cookie sheets.
3. Separate dough into biscuits.
4. Press or roll each biscuit to a 5 1/2 inch circle shape.
5. Place on greased cookie sheets.
6. Bake at 350 for 15 -18 minutes.
7. Cool.
8. Meanwhile, in a large bowl, combine all salad ingredients except cashews.
9. Place cooked biscuits on serving plates, top each with 3/4 cup chicken salad.
10. Sprinkle with chopped cashews.

buttermilk, white chicken meat, celery, onions, mayonnaise, pepper, cashews

Taken from www.food.com/recipe/chicken-salad-biscuit-boats-310854 (may not work)