Yield: 2 servings

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

Cook artichoke according to package directio ns 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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