| 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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