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Chicken Regency Salad Recipe
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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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