Studio 5 - Weekdays at 11am on KSL 5

Chicken Salad Stuffed Bread Sticks

By Heidi VanValkenburg - Rhodes

Bread Sticks


  • 12 Rhodes Texas™ or 18 Rhodes Dinner Rolls thawed, but still cold
  • 1/4 cup butter or margarine, melted
  • Parmesan cheese
  • garlic salt


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 350º F 15-20 minutes.

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
  • salt & pepper


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.

Recipe by: Heidi VanValkenberg Rhodes Bake ‘n Serve

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