CHICKEN REGENCY SALAD
Category: Chicken, Salads
Yield: 2 servings
9 oz Frozen artichoke hearts 1 tb Soy sauce
2 c Italian salad dressing 2 tb Butter
3 c Cooked, cubed chicken 1/2 c Pecan halves
1/3 c Sliced water chestnuts 1 pn Mixed vegetable seasoning
1/4 c Slivered green olives 3/4 c 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;
Drain any liquid from chicken mixture. Add celery just before serving.
Serve on lettuce leaves and garnish with pecans.
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