Chicken-and-Artichoke Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
1. Stir together all ingredients; cover and chill until ready to serve.
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