Makes 8 servings / 268 calories per serving
1 serving = 1 fold-over sandwich

3 skinless, boneless chicken breast halves, grilled and diced 
1/4 C. bean sprouts
1/4 C. diced celery
2 green onions, diced
2 T. sesame seeds, toasted
1 T. low-sodium soy sauce
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1/4 C. light Miracle Whip
1 tsp. honey
Salt and pepper to taste
1 (16.3 oz.) tube refrigerated Grands reduced-fat wheat or buttermilk biscuits (8 ct.)

In a large bowl, combine chicken, bean sprouts, celery, green onions, sesame seeds, soy sauce, ginger, garlic powder, and Miracle Whip. Stir in the honey and season with salt and pepper to taste; mix well and refrigerate for 30 minutes.

Preheat the oven to 375º. Separate dough into individual biscuits. On a large ungreased baking sheet, flatten and stretch each biscuit into a 6" round. Bake for 10 to minutes or until biscuits are lightly browned. (If you want to brown both sides of the biscuits, turn them over after 4 minutes and return to oven).  Working quickly, remove the biscuits from the oven and immediately spoon a portion of the chicken salad over each biscuit. Fold each biscuit around the filling, taco-style. If necessary, secure with toothpicks until ready to serve.

Chris fell in love with this recipe when I tested it for a new book we wrote at my work, titled Rock Your Rolls. As soon as he learned we would be in charge of the lunch meal for our cabin weekend in April, he suggested that we make these for the family. Rock Your Rolls features 115 recipes made from refrigerated doughs. Who knew you could do so much with those refrigerated biscuits, crescents, pie crusts, breadsticks, French bread, and cookie doughs?