Options

Format:
Include:
PRINT
See more

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.

Southern Living JANUARY 2006

  • Yield: Makes 4 servings
  • Prep time: 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.

advertisement

Go to Full Version of

Chicken-and-Artichoke Salad Recipe

advertisement