Chicken-and-Artichoke Salad

Chicken-and-Artichoke Salad Recipe
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.

Yield:

Makes 4 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes

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

Preparation

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

Lisa Bright, Trussville, Alabama,

A Taste of Trussville,

Southern Living

January 2006
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