~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

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.

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Southern Living

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