May 17, 2015

Chicken-and-Artichoke Salad


This is a very tasty dish. I made the salad for Stefanie's baby shower and it was a hit, but I normally make it on top of Texas Toast and melted cheese over the top and serve it for dinner. This was a Southern Living Recipe.



Prep: 10 min. 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.

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

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


Yum

No comments: