Chicken regency salad
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Chicken regency salad
  Chicken    Salad    Poultry  
Last updated 6/12/2012 12:49:43 AM. Recipe ID 11126. Report a problem with this recipe.
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      Title: Chicken regency salad
 Categories: Poultry, Salads
      Yield: 2 Servings
      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
  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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Recipe ID 11126 (Apr 03, 2005)

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