Chicken Regency Salad
Yield
2 servingsPrep
10 minCook
10 minReady
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | ounces |
artichoke hearts
|
|
| 2 | cups |
salad dressing, italian
|
|
| 3 | cups |
chicken
cooked, cubed |
|
| ⅓ | cup |
water chestnuts
sliced |
*
|
| ¼ | cup |
green olives
slivered |
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
pecan halves
|
|
| 1 | pinch |
salt-free seasoning
vegetable |
* |
| ¾ | cup |
celery
diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 260.1 | ml/g |
artichoke hearts
|
|
| 473 | ml |
salad dressing, italian
|
|
| 7.1E+2 | ml |
chicken
cooked, cubed |
|
| 79 | ml |
water chestnuts
sliced |
*
|
| 59 | ml |
green olives
slivered |
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
pecan halves
|
|
| 1 | pinch |
salt-free seasoning
vegetable |
* |
| 177 | ml |
celery
diced |
|
Directions
Cook artichoke according to package directions; drain.
Combine with salad dressing, chicken, water chestnuts, olives, and soy sauce.
Cover and refrigerate at least 3 hours.
Melt butter; add pecans and cook over low heat, stirring constantly until nuts begin to brown.
Drain nuts and sprinkle with vegetable seasoning; cool.
Drain any liquid from chicken mixture.
Add celery just before serving.
Serve on lettuce leaves and garnish with pecans.
