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.