Pecans, artichoke hearts, and Greek seasoning add satisfying flavor and crunch to this Greek-inspired chicken salad recipe that's perfect over lettuce or on sandwiches.
Southern Living JULY 2009
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.
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