Cooking Recipe Chicken Regency Salad
Recipe Ingredients
9 oz
Frozen artichoke hearts
2 c
Italian salad dressing
3 c
Cooked, cubed chicken
1/3 c
Sliced water chestnuts
1/4 c
Slivered green olives
1 tb
Soy sauce
2 tb
Butter
1/2 c
Pecan halves
1 pn
Mixed vegetable seasoning
3/4 c
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.