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Chicken and Artichoke Salad Recipe

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This recipe for Chicken and Artichoke Salad, by , is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Glenda Haynes
Added: Wednesday, October 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 c. chopped cooked chicken breasts
1 (14-oz.) can artichoke hearts, drained and chopped
1/2 c. chopped toasted pecans
1/2 c. mayonnaise
1 tsp. celery salt
1/2 tsp. pepper

Directions:
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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