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.
How to Make It
Stir together all ingredients; cover and chill until ready to serve.
A Taste of Trussville
You May Like
Kacook70's Review
N/A
JillHP's Review
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!
Becky54's Review