Title: Chicken Regency Salad
Categories: Poultry Salad
Yield: 2 Servings

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.

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