Chicken-and-Artichoke Salad

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

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.

Note:

Lisa Bright, Trussville, Alabama,

A Taste of Trussville

January 2006