9 oz Frozen artichoke hearts
2 c Italian salad dressing
3 c Cooked, cubed chicken
1/3 c Sliced water chestnuts
1/4 c Slivered green olives
1 tb Soy sauce
2 tb Butter
1/2 c Pecan halves
1 pn Mixed vegetable seasoning
3/4 c Diced celery
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.
