1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant. Cool completely in pan on a wire rack (about 15 minutes).
2. Drain artichokes, and pat dry with paper towels. Coarsely chop artichokes.
3. Stir together pecans, artichokes, chicken, and remaining ingredients; serve immediately, or cover and chill up to 24 hours.