Chicken Regency Salad

Chicken Regency Salad Recipe

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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


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

About Chicken Regency Salad

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