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CATEGORY CUISINE TAG YIELD
Meats, Grains, Vegetables Italian Poultry, Salads 2 Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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