Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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