Chicken-and-Artichoke Salad

Prep: 10 min. 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.

Prep Time: 10 minutes
Yield: Makes 4 servings

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.

Lisa Bright, Trussville, Alabama, A Taste of Trussville, Southern Living, JANUARY 2006