Chicken Regency Salad Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
9 ounce: 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.
Source from luhu.jp
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.
Source from luhu.jp