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.

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