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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