1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a recipe that was posted down from my family in Mississippi. Although I live in New York City, I still enjoy all the southern foods. Served best with a light wine or beer, or a very light but sweet fruit juice (pineapple-grapefruit is best).

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 375 degrees F (190 degrees C).

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  • Place biscuit dough on a baking sheet, about 1 to 2 inches apart. Bake in the preheated oven until golden brown, about 11 to 15 minutes. Remove from oven and allow the biscuits to cool.

  • Heat a skillet over medium-high heat and cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the skillet and dice into 1/2 inch cubes.

  • Mix tuna, mayonnaise, and mustard in a bowl until combined. Stir in white pepper, cayenne pepper, paprika, and cumin. Reserve 1/4 of the tuna mixture in a separate bowl. Combine the remaining 3/4 portion of the tuna mixture with the chicken. Split each biscuit in half and place over a bed of lettuce leaves. Divide chicken and tuna mixture on top of each biscuit half. Use the remaining 1/4 portion of the tuna mixture as a garnish on the lettuce leaves.

Nutrition Facts

260 calories; 11.2 g total fat; 18 mg cholesterol; 613 mg sodium. 26.1 g carbohydrates; 13.5 g protein; Full Nutrition


Reviews (1)

Read All Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/23/2016
This was great! I used an English muffin due to already having them on hand and can only imagine how good these would have been with biscuits as directed. The flavor combo is great! My one and only recommendation is to add more mustard than the recipe calls for. I might try these warm the next go around. Read More