Chicken Regency Salad

Chicken Regency Salad

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  • 9 oz
    artichoke hearts, frozen
  • 2 c
    italian dressing
  • 3 c
    chicken, cooked and cubed
  • 1/3 c
    water chestnuts, sliced
  • 1/4 c
    green olives, pitted and sliced
  • 1 Tbsp
    soy sauce
  • 2 Tbsp
  • 1/2 c
    pecans, halved
  • 1 tsp
    vegetable seasoning
  • 3/4 c
    celery, diced

How to Make Chicken Regency Salad


  1. Cook artichoke according to package directions; drain.
  2. Combine with salad dressing, chicken, water chestnuts, olives, and soy sauce; cover and refrigerate at least 3 hours.
  3. Melt butter; add pecans and cook over low heat, stirring constantly until nuts begin to brown.
  4. Drain nuts and sprinkle with vegetable seasoning; cool.
  5. Drain any liquid from chicken mixture.
  6. Add celery just before serving; serve on lettuce leaves and garnish with pecans.

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About Chicken Regency Salad

Course/Dish: Chicken Salads
Other Tag: Quick & Easy

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