Saturday, February 27, 2010

Chicken and Artichoke Salad

To serve hot, spread salad on slices of frozen Texas toast, sprinkle with shredded Colby-Jack cheese, and bake at 425 degrees for 10 minutes or until golden brown.

4 c chopped cooked chicken breasts
14 oz can artichoke hearts, drained and chopped
½ c chopped toasted pecans
½ c mayonnaise
1 t celery salt
½ t pepper
1. Stir together all ingredients; cover and chill until ready to serve.

Makes 4 servings.

*These were good and we finished them all, but they're not something I would crave.  Fun to try something new!

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