Chicken-and-Artichoke Salad

3 Reviews
ADD YOUR REVIEW
Prep Time
10 Mins
Yield
Makes 4 servings
By Lisa Bright, Trussville, Alabama
January 2006
RECIPE BY Southern Living

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.

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

How to Make It

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

A Taste of Trussville

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Ratings & Reviews

Becky54's Review

Kacook70
April 23, 2012
N/A

Kacook70's Review

Becky54
June 07, 2011
N/A

JillHP's Review

JillHP
April 27, 2010
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!
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