For the breadsticks:
8 Texas rolls, thawed but still cold
1/4 cup butter, melted
Garlic bread sprinkle or 1/2 tsp. garlic salt mixed with 2 tbsp. Parmesan cheese
For the filling:
1/2 cup mayonnaise
1 tbsp. lemon juice
2 cups cooked & diced chicken
1 cup crushed pineapple, well drained
1 cup green grapes
1/2 cup chopped celery
1/4 tsp. tarragon
1 cup cashews, halved
Lettuce

Stuffed Breadsticks

1. For the breadsticks, roll each roll into a 6-inch rope. Spread butter onto a large baking sheet. Roll each roll in butter and place on baking sheet.
2. Sprinkle with garlic bread sprinkle and cover with plastic wrap. Let rise until double. Remove wrap. Bake at 350 degrees F for 20 minutes.
3. For the filling, combine mayonnaise and lemon juice. In a separate bowl, mix remaining ingredients, except cashews and lettuce.
4. Pour mayonnaise mixture over chicken mixture and fold together. Allow to chill in refrigerator for 1-2 hours. Just before serving, add cashews.
5. Slice breadsticks and fill with lettuce and chicken salad.
   Preparation time: 30-40 minutes (excluding chilling time)