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 Southern Living

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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

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