Chicken Regency Saladpoultry, salads 9 oz frozen artichoke hearts 2 cup italian salad dressing 3 cup cooked, cubed chicken 1/3 cup sliced water chestnuts 1/4 cup slivered green olives 1 tablespoon soy sauce 2 tablespoon butter 1/2 cup pecan halves 1 pinch mixed vegetable seasoning 3/4 cup 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; cool. Drain any liquid from chicken mixture. Add celery just before serving. Serve on lettuce leaves and garnish with pecans. |
