Recipe - Chicken Regency Salad

9 ounce Frozen artichoke hearts
2 cup Italian salad dressing
3 cup Cooked, cubed chicken
1/3 cup Sliced water chestnuts
One fourth cup Slivered green olives
1 tablespoon Soy sauce
2 tablespoon Butter
One half cup Pecan halves
1 pn Mixed vegetable seasoning
Three fourths cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini