Yield: 2 servings
Measure | Ingredient |
---|---|
9 ounces | Frozen artichoke hearts |
2 cups | Italian salad dressing |
3 cups | Cooked, cubed chicken |
⅓ cup | Sliced water chestnuts |
¼ cup | Slivered green olives |
1 tablespoon | Soy sauce |
2 tablespoons | Butter |
½ cup | Pecan halves |
1 pinch | Mixed vegetable seasoning |
¾ cup | Diced celery |
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.