My girls love these fruity sandwiches for picnics at the park. We have them for girls' lunches and showers too.
Ingredients
- diced, cooked chicken breast meat: 3 cups
- green onions: 3 piece (minced)
- refrigerated poppyseed salad dressing: 0.5 cup (to taste)
- Hawaiian sweet bread rolls: 12 piece (sliced in half horizontally)
- pineapple cream cheese spread: 1 container (8 ounce container)
- leaves Boston lettuce: 6 piece (halved)
- strawberries, hulled and: 1 pack (16 ounce pack, diced, fresh)
Metric Conversion
Stages of cooking
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Combine chicken with green onions in a bowl; moisten with poppyseed salad dressing. Spread both cut sides of each Hawaiian roll with pineapple cream cheese. Place a lettuce leaf half on bottom half of each roll; top with 1/4 cup chicken mixture and about 2 tablespoons of strawberries. Place tops on sandwiches to serve.
