Ingredients
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 tbsp soy sauce
2 tbsp butter
1/2 cup pecan halves
1 pinch mixed vegetable seasoning
3/4 cup diced celery
Directions
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.
Servings: 2 servings
Chicken Regency Salad Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad
The History of Recipes
Historians have found proof that recipes existed far back into the far past, at least as far back as the Egypt of the Pharoahs, and possibly even further. Having said that, mostly, these ancient records were just basic hieroglyphic recipes for preparing food.
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We hope you enjoy this Chicken Regency Salad recipe.
