Rhodes™ Chicken Salad Stuffed Bread

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8 Rhodes Bake-n-Serv™ Texas white rolls, thawed, but still cold
1/4 cup butter, melted
garlic bread sprinkle or 1/2 teaspoon garlic salt mixed with 2 tablespoons Parmesan cheese filling
1/2 cup mayonnaise
1 tablespoon lemon juice
2 cups cooked and 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
lettuce

Breadsticks:

Roll each roll into a 6 inch rope. Pour and spread butter on a baking sheet. Coat each roll with butter on baking sheet. Sprinkle with Garlic Bread Sprinkle and cover with plastic wrap. Let rise until double. Remove wrap.
Bake at 350ºF 20 minutes.


Filling:

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. Allow to chill in refrigerator 1-2 hours.
Just before serving, add cashews. Slice breadsticks and fill with lettuce and chicken salad.