Chicken Regency Salad

This chicken salad is built for entertaining. Cubed chicken, artichoke hearts, water chestnuts, and slivered green olives soak in Italian dressing for at least 3 hours, so every bite is saturated with tangy, herby flavor.

The crunch factor is what sets it apart. Water chestnuts stay snappy even after marinating, celery goes in at the last second so it never goes limp, and butter-toasted pecans get scattered over the top right before serving. That soy sauce in the marinade might seem odd in a salad like this, but it adds a savory undertone that ties the artichokes and olives together.

Toast the pecans low and slow in butter, stirring constantly. They go from golden to scorched fast, so don’t walk away. Drain them on paper towels and hit them with vegetable seasoning while they’re still warm so it sticks.

Kitchen Tips

• Marinate the full 3 hours. The salad is flat without it. Overnight is even better.
• Add celery at the last minute. This is deliberate, not an afterthought. It keeps the crunch contrast sharp.
• Drain the liquid before serving. The marinade does its job during chilling. Excess liquid on the plate dilutes everything.
• Use leftover rotisserie chicken for the fastest prep. Cube it while it’s still slightly warm for easier cutting.

Variations

• Lighter version: Use a light Italian vinaigrette and skip the butter on the pecans. Toast them dry in a skillet instead.
• Add grapes: Halved red grapes bring sweetness that plays well with the briny olives.
• Swap almonds for pecans if that’s what you have. Sliced almonds toast faster, so watch them closely.