Chicken regency salad
Yield: 2 Servings
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
Instructions:
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.
