Chicken regency salad
Chicken Salad Poultry
Last updated 6/12/2012 12:49:43 AM. Recipe ID 11126. Report a problem with this recipe.
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
Melt butter; add pecans and cook over low heat, stirring constantly
until nuts begin to brown. Drain nuts and sprinkle with vegetable
Drain any liquid from chicken mixture. Add celery just before
serving. Serve on lettuce leaves and garnish with pecans.
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