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!
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
More From Southern Living
Recipe Time
Prep Time:
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.
Chicken-and-Artichoke Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: 5 Ingredients or Less
- MAIN INGREDIENT: Vegetables, Poultry
- OCCASION: Winter
- PUBLICATION: Southern Living
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Cooking Light
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