Chicken-and-Artichoke Salad


This is a very tasty dish. I made the salad for my daughter 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


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3 comments:

Anonymous said...

Linda,
do you use the frozen butter garlic texas toast or is it plain texas toast without butter and garlic?

Martha Tisdale said...

Linda,
do you use the butter garlic texas toast or just plain texas toast

L and L Bass said...

Hi ladies,
I've used both kinds. If you like garlic the butter garlic gives it an extra punch of flavor. Thanks for visiting.

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