Chicken Regency Salad
Serves:
Ingredients:
9
oz
Frozen artichoke hearts
1
pn
Mixed vegetable seasoning
1/2
c
Pecan halves
2
tb
Butter
1
tb
Soy sauce
1/4
c
Slivered green olives
1/3
c
Sliced water chestnuts
3
c
Cooked, cubed chicken
2
c
Italian salad dressing
3/4
c
Diced celery
Method:
Cook artichoke according to package directions; drain.
Combine with salad dressing, chicken, water chestnuts, olives, and soy sauce.
Cover and refrigerate at least 3 hours.
Melt butter; add pecans and cook over low heat, stirring constantly until nuts begin to brown.
Drain nuts and sprinkle with vegetable seasoning; cool.
Drain any liquid from chicken mixture.
Add celery just before serving.
Serve on lettuce leaves and garnish with pecans.