Picnic Chicken Salad Sandwiches

INGREDIENTS:

3 cups diced, cooked chicken breast meat 3 green onions, minced 1/2 cup refrigerated poppyseed salad dressing, or to taste 12 Hawaiian sweet bread rolls, sliced in

half horizontally 1 (8 ounce) container pineapple cream cheese spread 6 large leaves Boston lettuce, halved 1 (16 ounce) package fresh strawberries , hulled and diced

DIRECTIONS:

1.

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.