Yum! The serving suggestion of Texas toast put this over the top. Next time, I might try halving the mayo and adding equal amount of Dijon mustard just to deepen the flavor. The artichokes and pecans gave it great texture!
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- 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
- Stir together all ingredients; cover and chill until ready to serve.
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