Chicken Salad Biscuits with Sweet Potato Fries Recipe from GourmetFoodPlaza.com

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Chicken Salad Biscuits with Sweet Potato Fries.....you'll find more recipes like this in our Recipe pages

Chicken Salad Biscuits With Sweet Potato Fries
Serves 4
	Chicken Salad Biscuits
1 (17.3-ounce) can	refrigerated corn biscuits
1 (12.5-ounce) can	chicken breast in water
1/4 cup	thousand island-type sandwich spread
1 tbsp	sweet pickle relish
1 tsp	onion flakes
1/8 tsp	black pepper
1/2 cup	shredded Swiss cheese

	Method
-	Preheat oven to 350°F.
-	Place biscuits 1-2 inches apart on baking sheet. Set aside.
-	Drain liquid from chicken by squeezing lid against chicken. Place in medium mixing bowl and break into small chunks.
-	Stir in sandwich spread, relish, onions and pepper. Set aside.
-	Bake biscuits 15-18 minutes, or until golden brown.
-	Slice biscuits in half. Divide chicken mixture and place on bottom half of biscuits.
-	Sprinkle cheese on top half. Bake 3-5 minutes, until cheese is melted.
-	Assemble biscuits and serve.

	Sweet Potato Fries
1 (32-ounce) container	canola oil
2 medium	sweet potatoes
-	paper towels
1 tsp	cinnamon sugar

	*Method*
-	Place oil in large saucepan. Preheat on high 10-12 minutes, or until oil reaches 350°F.
-	Wash potatoes and cut ends off. Using vegetable peeler, peel potatoes.
-	Slice potatoes in half then into 1/4-inch strips lengthwise.
-	Using tongs, place one potato strip into oil. If oil bubbles up and potato begins to immediately cook, then oil is hot enough.
-	Using tongs, carefully place remaining potatoes in oil. Fry 8-10 minutes, or until golden brown, stirring occasionally.
-	Place paper towels in medium mixing bowl. Using slotted spoon, remove potatoes and place in bowl with paper towels.
-	Sprinkle with cinnamon sugar and toss to coat. Serve.

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