---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHICKEN REGENCY SALAD
 Categories: Poultry, Salads
      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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