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Chicken Regency Salad



---------- Recipe via Meal-Master (tm) v8.01

Title: Chicken Regency Salad
Categories: Poultry, 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;
cool.

Drain any liquid from chicken mixture. Add celery just before serving.
Serve on lettuce leaves and garnish with pecans.

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