Chicken and Artichoke Salad
Picture and Recipe from Southern Living
This chicken salad is fantastic! It can be eaten cold, but I took the recommendation from the recipe and ate it warmed on Texas Toast. Probably not the healthiest meal to fix, but it is delicious! Served with a green salad.
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
Preparation
Stir together all ingredients; cover and chill until ready to serve.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.
YUM....I can't wait to make this!! It shouldn't be "too" bad for you. If you use fat free or light mayo -- and you could use french bread toast instead of texas toast if you really wanted too....but either way it sounds yummy to me!!
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