chicken salad stuffed breadsticks

These delicious breadsticks with chicken salad stuffed inside are sure to be a hit at any luncheon or picnic.

Breadsticks
16 Rhodes Yeast Dinner Rolls or 8 Rhodes Yeast Texas 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, well drained, crushed pineapple
1 cup green grapes, cut in half
1/2 cup chopped celery
1/4 teaspoon tarragon
salt
pepper
1 cup cashew halves
lettuce

Bread Sticks
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
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.