Chicken Regency Salad Recipe

Step 1

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.

Step 2

Melt butter; add pecans and cook over low heat, stirring constantly until nuts begin to brown. Drain nuts and sprinkle with vegetable seasoning; cool.

Step 3

Drain any liquid from chicken mixture. Add celery just before serving. Serve on lettuce leaves and garnish with pecans.

Things You'll Need

  • 9oz Frozen artichoke hearts
  • 2c Italian salad dressing
  • 3c Cooked, cubed chicken
  • 1/3c Sliced water chestnuts
  • 1/4c Slivered green olives
  • 1tb Soy sauce
  • 2tb Butter
  • 1/2c Pecan halves
  • 1pn Mixed vegetable seasoning
  • 3/4c Diced celery

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