Search
by Ingredient

Chicken Regency Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Tango

YIELD

2 servings

PREP

10 min

COOK

10 min

READY

4 hrs

Ingredients

9 260.1
OUNCES ML/G ARTICHOKE HEARTS
2 473
3 7.1E+2
CUPS ML CHICKEN
cooked, cubed
79
CUP ML WATER CHESTNUTS
sliced *
¼ 59
CUP ML GREEN OLIVES
slivered *
1 15
TABLESPOON ML SOY SAUCE, TAMARI
2 3E+1
TABLESPOONS ML BUTTER
½ 118
CUP ML PECAN HALVES
1 1
PINCH PINCH SALT-FREE SEASONING
vegetable *
¾ 177
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 577g (20.4 oz)
Amount per Serving
Calories 1412 72% from fat
 % Daily Value *
Total Fat 113g 174%
Saturated Fat 24g 119%
Trans Fat 0g
Cholesterol 217mg 72%
Sodium 4644mg 194%
Total Carbohydrate 12g 12%
Dietary Fiber 6g 23%
Sugars g
Protein 134g
Vitamin A 16% Vitamin C 13%
Calcium 11% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
More health news

Email this recipe