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!
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.
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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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