Chicken regency salad
2 servings
Ingredients
| Quantity | 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 |
Directions
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.