Name: Chicken Regency Salad
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

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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