ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken-and-Artichoke Salad

Prep time 10 mins
Yield Makes 4 servings
To serve hot, spread salad on slices of frozen Texas toast, sprinkle with shredded Colby-Jack cheese, and bake at 425° for 10 minutes or until golden brown.

Ingredients

  • 4 cups chopped cooked chicken breasts
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1/2 cup chopped toasted pecans
  • 1/2 cup mayonnaise
  • 1 teaspoon celery salt
  • 1/2 teaspoon pepper

How to Make It

  1. Stir together all ingredients; cover and chill until ready to serve.

A Taste of Trussville